Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This dish has an ideal combination of flavors and textures: soft and crunchy; sweet and nutty. Ingredients:
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) |
Directions:
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.
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.
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