Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds Recipe
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Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.71 Kcal (987 kJ) | ||
| Calories from fat | 131.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.66g | 23% | |
|---|---|---|---|
| Cholesterol | 19.08mg | 6% | |
| Sodium | 394.92mg | 16% | |
| Potassium | 168.71mg | 4% | |
| Total Carbs | 23.85g | 8% | |
| Sugars | 14.55g | 58% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 3.65g | 7% | |
| Vitamin C | 7.5mg | 13% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 74.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 293.17 Kcal (1227 kJ) | ||
| Calories from fat | 164.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.23g | 23% | |
|---|---|---|---|
| Cholesterol | 23.73mg | 6% | |
| Sodium | 491.19mg | 16% | |
| Potassium | 209.83mg | 4% | |
| Total Carbs | 29.67g | 8% | |
| Sugars | 18.1g | 58% | |
| Dietary Fiber | 4.4g | 14% | |
| Protein | 4.53g | 7% | |
| Vitamin C | 9.4mg | 13% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 5% | |
| Calcium | 92.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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