Preheat the oven to 375.

Peel all of the roots: beets, turnips, kohlrabi, celery root and/or parsnips, salsify, parsley root, and rutabagas all can work, too. Cut them each into a 1/2 inch dice. Quarter the radishes to a matching size.

Dice one of the carrots into 1/2 inch chunks, the other into a fine mince. Mince the celery and onions.

Toss all of the 1/2 inch diced roots with a generous splash of olive oil, salt and pepper. Spread on a roasting pan and bake for 25-35 minutes until tender to the bite.

Cut 2/3 of the cooked polenta into 1 inch cubes, toss with a generous splash of olive oil, salt and pepper. Spread on a baking sheet and roast for 25-35 minutes until the edges are crispy golden.

Slice the delicata squash into rounds. Remove the inner seeds by cutting around the inside and pulling out the strings + seeds. Rub with a splash of olive oil and salt and roast the rings on a baking sheet.

Meanwhile, place the carrots, onions and celery in a saucepan over medium heat. Stir occasionally. Once it is starting to simmer and steam, add the olive oil and salt. Reduce the heat to medium-low and cook until they are tender.

Once the minced veggies are softened in the saucepan, fold in the remaining third of polenta and half of the broth and bring it up to a simmer at about medium heat. Add more broth if it starts to stick.

Mince up the hazelnuts + pecans if using. Fold the fresh herbs, orange zest, nuts, roasted roots and crispy polenta altogether. Spread into a casserole dish and top with the roasted delicata rings.

Place in the oven to keep warm before serving. Garnish with extra chopped nuts, herbs and even fresh pomegranates or dried cranberries.