Name: Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Almonds
Cook time: 60 min
Total time: 60 min
Ingredients: 4 cups 1/2-inch cubes peeled butternut squash ((about 1 1/2 pounds)); 2 cups 1/4- to 1/3-inch cubes peeled parsnips ((about 12 ounces)); 5 tablespoons butter; 1/2 cup pure maple syrup; 2 garlic cloves (, minced); 1 1/2 tablespoons chopped fresh rosemary; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup coarsely chopped almonds ((about 3 1/2 ounces))

Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Almonds

Cook Time 1 hour

Total Time 1 hour

Author www.epicurious.com

Ingredients

4 cups 1/2-inch cubes peeled butternut squash (about 1 1/2 pounds)
2 cups 1/4- to 1/3-inch cubes peeled parsnips (about 12 ounces)
5 tablespoons butter
1/2 cup pure maple syrup
2 garlic cloves , minced
1 1/2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup coarsely chopped almonds (about 3 1/2 ounces)

Instructions

Butter 11x7x2-inch glass baking dish.
Combine butternut squash and parsnips in large bowl.
Melt butter in small saucepan over medium heat.
Whisk in next 5 ingredients.
Add to squash mixture and toss to coat.
Transfer mixture to prepared baking dish.
DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
Preheat oven to 375Â°F. Cover squash mixture with foil.
Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer.
Sprinkle with almonds and bake 10 minutes.

Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Almonds