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