Orange-Curry Roasted Vegetables

• 1/4 c. extra-virgin olive oil
• 1 c. orange juice
• 1/2 c. soy sauce
• 1/4 c. finely chopped fresh ginger
• 1/4 c. light brown sugar
• 1 1/2 tsp. madras curry powder
• 2 small acorn squashes (about 1 1/2 pounds)
• 3 leeks, sliced lengthwise
• 3 large sweet potatoes (about 2 pounds)

1. Preheat oven to 475 degrees.
2. Brush a jelly roll pan with olive oil; set aside.
3. In a small saucepan, combine orange juice, soy sauce, ginger, brown sugar, curry powder, and olive oil.
4. Bring to a simmer over medium-low heat and cook 5 minutes; transfer to a medium bowl.
5. Remove stem ends from squashes.
6. Using a sharp, heavy knife, halve squashes lengthwise; scoop out seeds with a spoon and discard.
7. Cut each half into 3 to 4 wedges.
8. Toss squash in soy mixture and, with a slotted spoon, transfer to prepared pan.
9. Slice leeks crosswise into 1-inch-long pieces; toss in soy mixture and, with a slotted spoon, transfer to pan with squash.
10. Halve sweet potatoes lengthwise and cut each half into 4 wedges; toss in soy mixture and transfer to pan.
11. Spread vegetables in a single layer and cover pan tightly with foil.
12. Bake 30 minutes.
13. Remove foil and bake until vegetables are tender when pierced with a knife and edges of the vegetables are browned and slightly crisp, 25 to 30 minutes more.

extravirgin olive oil, orange juice, soy sauce, fresh ginger, light brown sugar, curry powder, acorn, leeks, sweet potatoes

Taken from www.delish.com/recipefinder/orange-curry-roasted-vegetables (may not work)