1 autumn squash, such as sugar pumpkin or acorn or butternut squash
2-3 beets
2-3 potatoes
2-3 carrots or parsnips
1-2 turnips or rutabagas
1 whole red onion
several whole garlic cloves, to taste
¼ cup olive oil
2 tsp Herbes de provence or 2 Tbsp fresh rosemary
salt
pepper

Preheat the oven to 300° F.

Peel and dice all of the vegetables into 1 inch cubes. Slice the onion into wedges and peel the garlic cloves, leaving them whole.

Combine the vegetables in a large bowl and add the olive oil, Herbes de provence, salt, and pepper, seasoning to taste. Mix so that the vegetables are coated.

Transfer the vegetable mixture to an oiled pan and bake for two hours.

This dish is flexible, so mix and match root vegetables to suit your taste. The sweeter ones, in particular, are very good cooked this way.