Roasted Winter Squash & Parsnips with Maple Syrup Glaze

Unfortunately, it took getting sick for me to find a moment to blog. It’s been a hectic few weeks for us and we haven’t been cooking very much, which means we haven’t been eating very well. We did enjoy a nice dinner Wednesday evening: steak, asparagus and a scrumptious roasted squash dish. Jon wanted to grill out, only to find we were out of gas. Bummer. He did manage to grill the steaks on our indoor grill, and though not the same, it was still pretty tasty.

Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Almonds

  • 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 almonds (about 3 1/2 ounces)

  • 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. Cover and chill. Bring to room temperature before continuing.

    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.

    *Recipe adapted from Epicurious


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