Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds
- 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)
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- 1/2-inch cubes peeled butternut squash (2 cups)
- 1/2-inch cubes peeled kabocha squash (2 cups)
- 1/4- to 1/3-inch cubes peeled parsnips (2 cups)
- Marcona almonds (3/4 cup)
- Rosemary, fresh (1 1/2 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Garlic cloves (2)
- Maple syrup, pure (1/2 cup)
- Salt (1 teaspoon)
- Dairy
- Butter (5 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
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Published November 1, 2008 (4 years ago).
3 people saved this recipe.
