Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Almonds

Ingredients

• 4 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 almonds ((about 3 1/2 ounces))