2 Delicata squashes (about 1 pound)
Olive oil
Salt and pepper
5 sprigs fresh thyme
4 cloves garlic
4 russet potatoes
1 medium celery root
1 cup cream
1 bay leaf
4 tablespoons unsalted butter

Preheat oven to 375 degrees F.
Split the squashes in half lengthwise and scrape out the seeds and pulpy
fiber with a spoon. Brush the squashes with olive oil and season with salt
and pepper. Put 1 sprig of the thyme and 1 clove of garlic in the cavity of
each squash half, and bake on a baking sheet, cut side down, for about 40
minutes, until completely tender.
Peel the potatoes, cut them into medium chunks, and put them in a pot of salted water. Bring to a boil and simmer for about 30 minutes, until tender.
Peel the celery root, cut it into small chunks, and put them in a pot of
water. Bring to a boil and simmer for about 30 minutes, until tender.
In another saucepan heat the cream, the remaining sprig of thyme, the
bay leaf, and the butter. Bring to a simmer, turn off the heat, and let
the mixture steep.
When the potatoes are done, drain them and spread them out to dry on
a baking sheet for about 10 minutes. When the celery root is done, drain
it and pass it through a food mill or ricer. When the squash is done, re-
move it from the oven and discard the garlic and thyme. Scrape the flesh
from the skin with a spoon. Put the squash, potatoes, and celery root
purée through a food mill into a pot. Add more or less of the seasoned
butter and cream mixture, depending on the desired consistency. Adjust
the seasoning, reheat, and serve.
Serves 8.