Roasted-Glazed Squash & Root Vegetables

1  sm  acorn squash

1  sm  butternut squash

2  lg    carrots - any color

3  sm  sweet potatoes

Wash-scrub vegetables.  Peel sweet potatoes, cut squashes in half, scoop out seeds.  Cut all the above in cut into chunks - drop right into salted water (to keep from oxidizing and browning).

1/2 med-lg onion - minced

3/4 c   olive oil

1-2 T  Maple syrup

1 ±  t   ground cinnamon

a sprinkle of sea salt and a big grind of fresh pepper

Combine the above and let stand 1/2 hour to blend flavors.  Drain vegetables, put into a 9" x 13" glass pan and pour the onion glaze over all.  Let stand 1-3 hours, stirring several times.  Preheat oven to 375°-400°.





Roast vegetables, turning a few times during cooking, for about 60-75 minutes.

Refrigerate leftovers.  The next day you can peel the squash, then use these vegetables to make a Roasted Squash Soup.  (recipe will follow soon)…Lin