Worth a trip

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

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

1.
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. Cover and chill. Bring to room temperature before continuing.
2.
Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.

Recipes sourced from Epicurious.com.

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