Glazed Fall Vegetables

Ingredients

• 1  acorn squash peeled cut into cubes
• 0.5 pound baby carrots 
• 0.5 cup firmly brown sugar packed
• 0.3 cup butter melted
• 1 teaspoon ground cinnamon 
• 1 large baking potatoes 
• 0.5 teaspoon salt 
• 0.3 cup sorghum syrup 
• 2 large sweet potatoes 
• 1 teaspoon vanilla extract 
• 0.3 cup water 

Equipment

• oven
• baking pan

Directions

1. Cut potatoes in half lengthwise; cut into 1/2-inch-thick slices.
2. Place potato slices, carrots, and squash in a lightly greased 13- x 9-inch baking dish.
3. Stir together sugar and next 6 ingredients.
4. Drizzle over potato mixture, tossing to coat.
5. Bake, covered, at 425 for 30 minutes. Uncover and gently stir vegetables.
6. Bake 15 or 20 more minutes or until vegetables are tender.