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

Name: Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds Recipe
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)

www.epicurious.com

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

View full recipe on www.epicurious.com

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