Sweet, Salty, ‘n’ Spicy Harvest Bake

Sweet, Salty, ‘n’ Spicy Harvest Bake
Today I baked one of my favorite fall feasts that also happens to be just about the easiest thing to throw together on a lazy Sunday afternoon. Using all local, organic root veggies and squash, this year’s version of my Harvest Bake included the following (in rough estimates):
1 purple potato
1 jewel sweet potato
1 delicata squash
2 gold potatoes
6 cloves garlic
2 golden delicious apples
1 large handful chopped walnuts
Chopping each of these into pieces no larger than the size of a caramel chew, I then tossed them into a bowl with the following additions to taste:
Canola oil
Real maple syrup
Cayenne pepper
Sea salt
Before everything went into the oven, the ingredients presented themselves as a perfect array of fall colors:
[Harvest Bake, 2010]
The results were tasty, to say the least, but if any readers feel inspired to try this at home, here are a few suggestions: Cut the apples largest because they cook fastest. Use fewer cloves of garlic. Add beets and/or turnips. And for the truly decadent, instead of walnuts use pecans and pumpkin seeds.
Bake in uncovered glass pan at 350 degrees for 40-55 minutes, stirring every 20 minutes. Enjoy!

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