Ingredients:

1 lb.             Butternut squash

1                   (Large) sweet potato

3                   Yukon gold potatoes

2                   Carrots

2                   Parsnips

2 Tbsp.        Olive Oil, more for serving

Kosher Salt

Ground Black Pepper

2 tsp.           Garam Masala

¼ Cup          a2 Milk™ 3.25% Homogenized Milk

2 Tbsp.        Tahini

Za’atar, for serving

Directions:

Pre-heat the oven to 375 degrees and line a baking sheet with foil.

Peel the root vegetables and slice to ½-inch thick (slice the carrots and parsnips in half, lengthwise).

Place the sliced root vegetables in a single layer on the prepared baking sheet. Drizzle with olive oil and toss to coat. Season with kosher salt, black pepper and garam masala, to taste.

Roast the root vegetables until fork tender, 25-30 minutes.

Whisk together the milk and tahini. Set aside.

Transfer the root vegetables to a mixing bowl and mash with a fork or a potato masher. Slowly add the milk and tahini mixture and incorporate. For a smoother consistency, use a hand mixer.

Serve the root vegetable mash in a large shallow bowl. Drizzle with olive oil and sprinkle with za’atar.