INGREDIENTS
1 small
butternut squash
1 small
pumpkin
2 larges
carrots
1/2 lb
brussels sprouts
1 small
cauliflower
2 tbsp
olive oil
1 serving
kosher salt
1 serving
pepper
1 pinch
red pepper flakes
3 tbsp
unsalted butter
1 large
yellow onion
4
garlic cloves
1 lb
crimini mushrooms
2
dried bay leaves
1 tsp
fresh thyme
1 tsp
fresh rosemary
3 tbsp
flour
2 cups
vegetable stock
1/2 cup
greek yogurt
3/4 cup
peas
1
egg