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

Ingredients

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

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