INGREDIENTS
1
Butternut squash, large
4 cups
Cauliflower florets
1
Celeriac or celery root, peeled and cut into quarters, large
3 cloves
Garlic
1
Rutabaga, peeled and cut into quarters, large
2 tbsp
Sage, fresh
1 1/2 tsp
Sea salt
2 1/2 qt
Casserole dish