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

350453

(51) Course Main Dishes

Ingredients in this Recipe

1 1/2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/2 cup pure maple syrup
1/2 teaspoon freshly ground black pepper
2 cups 1/2 inch cubes peeled butternut squash (about 1 1/2 pounds)
2 cups 1/2 inch cubes peeled kabocha squash (about 1 1/2 pounds)
2 cups 1/4 to 1/3 inch cubes peeled parsnips (about 12 ounces)
2 garlic cloves, minced
3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces)
5 tablespoons butter

Recipe Preparation

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