I was looking for a good recipe to use acorn squash and decided on this recipe. It's excellent! Pealing and cutting the acorn squash is tough, so I might use a different squash next time, but overall, it's excellent. The first time, I served it as a side to a pork loin. Next time, I will be making this as a side dish to our Christmas ham.
Glazed Fall Vegetables
Yield: Makes 6 servings
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Total: 1 Hour, 20 Minutes
- 2 sweet potatoes (about 2 lb.)
- 1 medium-size baking potato (8 oz.)
- 1 medium-size acorn squash (about 2 lb.)
- 3 carrots, cut into 1/2-inch slices
- 1/3 cup firmly packed brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground 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.
- 3. Bake at 425° for 1 hour or until vegetables are tender and lightly browned, stirring every 20 minutes. Season with salt to taste.
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Glazed Fall Vegetables Recipe at a Glance
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