1 small butternut squash 1 small rutabega 1 large red onion 2 parsnips (feel free to substitute or add other vegetables, such as potatoes, yams, beets, carrots, and/or jerusalem artichoke)
6-8 garlic cloves, minced 3 tablespoons finely chopped fresh rosemary (dried works too; use a little less) 2 teaspoons salt freshly ground black pepper to taste 1/3 cup olive oil
Preheat oven to 375 degrees. In a large casserole dish, combine all the ingredients and mix well with your hands. Roast for 30 minutes. Stir the vegetables and bake again until everything is tender, about 20 minutes more.