Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds Recipe | Epicurious
This dish has an ideal combination of flavors and textures: soft and crunchy; sweet and nutty.
Keywords
- squash
- parsnip
- snack
- gluten free
- vegetarian
- make ahead
- oven bake
- thanksgiving
- christmas
- winter
- fall
- bon appétit
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)
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