potatoes, squash (acorn, butternut), olive oil, maple syrup, salt, cinnamon, paprika, chili flakes, cayenne, pecans, dill
Mix glaze ingredients, add the potatoes + squash. Toss to coat. Roast 30 minutes. Then broil for 5 minutes.
Top with chopped pecans and dried dill. Serve hot from the oven.
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