It was early October and I made this recipe up in order to use a bunch of root vegetables a friend had picked from her garden and brought over. The original haul had consisted of a couple of huge bags full of all sorts of eggplants, peppers, zucchini, beans etc that I had already used up and the baby beets and baby squash still left were in imminent danger of being unusable.
I had one baby acorn squash (about the size of a big apple) and about 7 or 8 baby beets, as well as one onion (vidalia I think, about the size of a small to medium sized apple) I peeled the squash and the beets and ran them through my mini food processor which just shreds them into something with the texture of a slaw. Then I peeled 5 good sized carrots and put those through the food processor as well. I also chopped the onion and 4 cloves of garlic. I sauteed the onion and the garlic first and then added the rest including some chopped spinach. Then I just caramelized the mixture and put it over pasta. Turned out great. It is delicious eating in season in Ontario.