This is a delicious fall recipe that also looks beautiful on a Thanksgiving table! The vegetables listed in the recipe make a wonderful, unique combination, but can be substituted any favorite root vegetables you have on hand- sweet potatoes, rutabagas, turnips, carrots and more. The addition of fresh herbs like rosemary is another idea to customize this dish to your family’s tastes.
1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper