Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds
A luxurious winter side dish combining tender kabocha and butternut squash with parsnips, all glazed in maple syrup and butter, finished with crunchy Marcona almonds and fresh rosemary.
8 servings
1 hr 25 min
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Ingredients
- •2 cups kabocha squash
- •2 cups butternut squash
- •2 cups parsnips
- •5 tablespoons butter
- •½ cup pure maple syrup
- •2 cloves garlic
- •1½ tablespoons fresh rosemary
- •1 teaspoon salt
- •½ teaspoon freshly ground black pepper
- •¾ cup Marcona almonds
Cooking Instructions
- 1.
Butter 11x7x2-inch glass baking dish. Combine kabocha and 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.
15 min
- 2.
Preheat oven to 375°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.
70 min
