Serves 8 to 10
5 sweet potatoes, peeled and coarsely chopped
1 butternut squash, peeled, seeded, and coarsely chopped
¼ cup olive oil
Kosher salt and freshly cracked black pepper to taste
5 carrots, peeled and coarsely chopped
3 Tbsp unsalted butter
1 cup brown sugar
½ cup maple syrup
Juice from 1 lemon
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground clove
4 plums, pitted and sliced
¼ cup dried currants
¼ cup chopped fresh dill
Preheat oven to 400°F.
In a large pot, bring 4 cups of water to a boil over medium-high heat.
Meanwhile, place the sweet potatoes and the squash in separate large bowls and toss each with 2 Tbsp oil and season with salt and pepper to taste. Pour each onto a separate rimmed baking sheet and bake until just fork-tender, about 25 minutes.
Add the carrots to the boiling water and cook until fork-tender, about 5 minutes. Transfer to a bowl of ice water to stop the cooking, then drain.
Transfer sweet potatoes, squash, and carrots to large bowl. In a medium saucepan over medium heat, melt butter with brown sugar, maple syrup, lemon juice, cinnamon, nutmeg, and clove. Remove from the heat and combine with vegetables, plums, currants, and dill. Toss the whole mixture gently, making sure all vegetables and fruit are coated with the brown-sugar mixture. (This can be done the day before.)
When you are ready to serve, preheat the oven to 350°F. Spoon mixture into a baking dish, cover with foil and bake for 1 hour.
