Glazed Fall Vegetables from Southern Living ) oct 09

I loved the flavors in this dish--uses Acorn squash, sweet potatoes, carrots and regular potato in a nice maple syrup flavored sauce. The only thing I might try is some apples in this , but it was great just the way the recipe is stated (we used pam instead of butter). Pecans sprinkled on this would be good when serving it. Note to self: this would be good at Thanksgiving!

Serves 6. Prep 20 min. Cook 40 minutes to 1 hour.

2 sweet potatoes (about 2 lbs)
1 medium -sized acorn squash (about 2 lbs)
1 medium sized baking potato (8 oz)
3 carrots, cut into 1/2 inch pieces

1/3 cup firmly packed brown sugar
2 Tbsp maple syrup (I used the real stuff)
2 Tbsp melted butter (I just sprayed the veggies with Pam)
1 tsp vanilla extract
1/2 tsp round cinnamon
salt to taste

1. Preheat oven to 425. Peel sweet potatoes and baking potato; cut into 1 inch cubes. Halve, peel, and seed acorn squash; cut into 1 inch cubes. Combine potatoes, squash, and carrots in a large bowl.

2. Stir together brown sugar, maple syrup, and next 3 ingredients in a small bowl; pour over vegetable mixture, and toss well. Pour into a lightly greased roasting pan (I used a non-stick) with pam.

3.Bake at 425 for 45 minutes to 1 hour or until tender and lightly browned--stirring every 20 minutes. Season with salt if desired and can add some pecans if desired.