Maple–Sage Roasted Vegetables

Roasting vegetables draws out and evaporates their moisture, condensing and intensifying flavors and making the textures firmer and heartier. Use whatever is in season. Autumn squash is perfect for this, as are turnips or timpsula (prairie turnip) and sweet potatoes. These make a nice starter when garnished with toasted nuts and dried cranberries, or served over wild rice, on Corn Cakes, or on a bed of dark greens, drizzled with a little Wojape.