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Preheat the oven to 400F.
Heat 1-2 tablespoons of olive oil in a skillet over medium-high heat, then add onion. Cook, stirring occasionally until browned, about 10 minutes.
Remove onions from the skillet and place in a 9”x9” casserole dish; set aside. Add another 1-2 tablespoons of olive oil and add summer squash to the pan. Cook, stirring occasionally, until browned, about 10 minutes. Add garlic and cook 2 more minutes.
Add broth and wine to the summer squash. Simmer until liquid reduces by two thirds, about 15 minutes.
Carefully pour the contents of the skillet into a blender. Blend on high for 30 seconds to 1 minute, until completely smooth.
Add salt and ½ cup cheese. Stir until cheese is melted. Taste and add extra salt, if needed. You want this sauce to be a little salty.
Toss diced root vegetables with caramelized onion in the casserole dish. Pour the sauce from the blender all over the root veggies. Sprinkle the remaining cheese on top.
Bake uncovered for 50-60 minutes, until root veggies are fully cooked. If the cheese is starting to burn, cover with a lid or foil. Let sit for 5-10 minutes before serving.