A Showstopper for my Practice Vegetarian Thanksgiving Recipe

Prep the vegetables and make the filling: Place oven rack in center position. Heat oven to 375 degrees F.

Trim the tough ends off asparagus and discard. Slice the tips off and set them aside. Slice the remaining asparagus stalks crosswise into ¼-inch rounds.

In a large bowl toss squash, onion, garlic, half the sage, half the thyme and a pinch of nutmeg with olive oil. Pour the mixture onto a rimmed parchment-lined baking sheet. Season with salt & pepper, then roast in the oven until very soft and lightly caramelized, about 45 minutes. You may need to stir the vegetables and rotate the baking sheet halfway through to assure even roasting.

Remove squash mixture from oven. Turn off oven. Discard garlic pieces and put the…