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

Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds
Photo by Tim Morris

Ingredients

  • 2 cups parsnips
  • 5 tablespoons butter
  • 2 cups kabocha squash
  • 1 teaspoon salt
  • 1 ½ tablespoons fresh rosemary
  • 2 garlic cloves
  • ¾ cup Marcona almonds
  • + 3 more ingredients
    • ½ teaspoon freshly ground black pepper
    • 2 cups butternut squash
    • ½ cup pure maple syrup

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. ...

View full recipe at Epicurious

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