INGREDIENTS
3/4 lb
Butternut squash
2 cloves
Garlic
1/2 lb
Parsnips
1/4 tsp
Rosemary, fresh
1/4 tsp
Thyme, fresh leaves
3/4 lb
White potatoes
1 pinch
Nutmeg
1
Salt and pepper
2 tbsp
Olive oil, extra virgin
1 cup
Gruyere, grated
1 cup
Pecorino, grated
1 1/2 cups
Whole milk