1 celeriac

1 butternut squash

1 garlic head

1 sprig rosemary

1 sprig thyme



Olive oil

1. Preheat the oven to 200ºC. 

2. Prepare the butternut squash and celeriac by carefully removing the skins with a sharp knife. Slice the celeriac into 2cm discs. Remove the seeds from the squash, slice length ways into 2cm slices and add to your ANTA Baking dish

3. Remove the outer papery skins of the garlic but leave the cloves in tact as a whole bulb. Simply chop down the middle horizontally through the garlic cloves. Add to the baking dish.

4. Add the rosemary and thyme to the baking dish and a good glug of olive oil, making sure all the vegetables are covered. Sprinkle with sea salt and season with pepper. 

5. Roast for 35-40 minutes turning occasionally ensuring golden brown all over. 

6. Serve straight from the ANTA Baking dish or on an ANTA tile.

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