Roasted Squash Medley

The summer farm share is over now, but in the last few weeks we were starting to get winter squash. This was good preparation for the weeks and weeks of squash and root vegetables in the winter farm share that starts the week after Thanksgiving. The other night I combined 1 small butternut squash, 1 delicata squash, 1 celeriac, and about 1/2 the cloves of a head of garlic. I peeled the squash and celeriac and cut everything into about 1x1 inch cubes. I left the garlic skin on the individual cloves. I drizzled olive oil over everything and added salt, pepper, and a few sprigs of fresh thyme. Our oven has been acting up lately and so we have to set it about 25 degrees higher than what we want. Luckily we have an over thermometer! I roasted these at about 400 for 20-30 minutes. Since they are in such small cubes they may cook faster than you are expecting and you probably want to avoid overcooking them and having a medley of mush!