LibreRecipes

Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds

Rating

Calories

289.0

Protein

5.0

Sodium

306.0

Fat

14.0

This dish has an ideal combination of flavors and textures: soft and crunchy; sweet and nutty.

2 cups 1/2-inch cubes peeled kabocha squash (about 1 1/2 pounds)

2 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 Marcona almonds (about 3 1/2 ounces)

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.
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.