Roasted Winter Squash And Parsnips With Maple Syrup Glaze And Marcona Almonds
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Butter 11x7x2-inch glass baking dish
2
Combine kabocha and butternut squash and parsnips in large bowl
3
Melt butter in small saucepan over medium heat
4
Whisk in next 5 ingredients
5
Add to squash mixture and toss to coat
6
Transfer mixture to prepared baking dish
7
DO AHEAD: Can be made 1 day ahead
8
Cover and chill
9
Bring to room temperature before continuing
10
Preheat oven to 375°F
11
Cover squash mixture with foil
12
Bake covered 40 minutes
13
Uncover; bake until all vegetables are tender, about 20 minutes longer
14
Sprinkle with almonds and bake 10 minutes
15
Butter 11x7x2-inch glass baking dish
16
Combine kabocha and butternut squash and parsnips in large bowl
17
Melt butter in small saucepan over medium heat
18
Whisk in next 5 ingredients
19
Add to squash mixture and toss to coat
20
Transfer mixture to prepared baking dish
21
DO AHEAD: Can be made 1 day ahead
22
Cover and chill
23
Bring to room temperature before continuing
24
Preheat oven to 375°F
25
Cover squash mixture with foil
26
Bake covered 40 minutes
27
Uncover; bake until all vegetables are tender, about 20 minutes longer
28
Sprinkle with almonds and bake 10 minutes