Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona 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 Marcona 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. DO AHEAD: Can be made 1 day ahead. 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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.