I started with the veggies that were available to me.
Amy and David gifted me a giant sweet squash. It looks just like a pumpkin but is grayish white and just a little more short and round than your typical pumpkin. I wish I would have taken a picture of it, because it was unlike anything I've ever seen before, and when I Googled it for an online picture, I couldn't find one. But Amy has one on her blog here. The flesh inside is just like pumpkin, with that orange-ish solid meat. I used a carrot peeler to clear away the tough skin and chopped the flesh into one-inch cubes. For this recipe I probably used two cups of cubed squash and there is still 5 lbs of uncut squash in the fridge. I guess that means I'm experimenting with butternut and pumpkin recipes this week. Hurray for cooking!
I threw all the veggies in a large ziploc bag and added 1/4 cup olive oil and 1/4 cup organic pure maple syrup. I jumped around a bit to shake things up and then dumped it all in my 9x13 baking dish. I added fresh rosemary on top, along with some salt and pepper.
Into a 375 degree oven it went for 20-30 minutes, and I pulled them out as the squash and yams were soft.
Looks good, huh?
I ensure you, this is the perfect balance of sweet and savory. The maple brings out the natural sweetness of all the winter vegetables and the hint of rosemary warms you to the soul.