- Cook Time
- Prep Time
- 1 large butternut squash (2 lbs.), neck only, peeled and Spiralized on the thickest setting
- 1/2 pound celery root, peeled and Spiralized on the thickest setting
- 4 tablespoons olive oil
- 1/4 teaspoon poultry seasoning
- 4 tablespoons butter
- 3 tablespoons white wine
- 1 teaspoon chopped fresh rosemary
Position racks in the top and bottom thirds of the oven; preheat to 400 degrees. Divide the vegetables between two large rimmed baking sheets. Drizzle with the oil, sprinkle with the poultry seasoning, season with salt and pepper and toss gently. Roast, stirring and reversing the sheets from top to bottom halfway through, just until tender, about 10 minutes.
In a medium skillet, cook the butter over medium-high, swirling often, until browned, 5 to 8 minutes. Remove from the heat and stir in the wine. Cook over medium, stirring often, until the sauce thickens, about 5 minutes; season. Gently stir in the vegetables. Cook until the vegetables are softened but still hold their shape, about 3 minutes; season. Top with the rosemary.