Autumn vegetable poutine

Name: Autumn vegetable poutine
Cuisine: French, Mediterranean, European
Ingredients: Oven-roasted vegetables; 1 celeriac peeled and cut into sticks (about 1½ cups – 375 mL); 1/2 small rutabaga peeled and cut into sticks (about 1½ cups – 375 mL); 2 parsnips peeled and cut into stick; 4 potatoes peeled and cut into stick; 3 tbsp (45 mL) butter melted; Salt and freshly ground pepper; Cider BBQ sauce; 1 tbsp (15 mL) butter; 1/2 onion chopped; 2 cloves garlic chopped; 1 cup (250 mL) acorn squash peeled and diced; 1/2 cup (125 mL) fire cider or other cider; 1 tbsp (15 mL) flour or cornstarch; 2 cups (500 L) beef broth no salt added; 1/4 cup (60 mL) tomato paste; 13 oz (400 g) Canadian cheese curds