Roasted Winter Squash and Parsnips with Maple Glaze


Are you still eating your way through winter squash?  This weekend we used butternut and delicata squash for a modified version of this recipe.

It’s hard to imagine this glaze- a fragrant mix of maple syrup, butter, rosemary and garlic- not working with any kind of squash or root vegetable.  Feel free to play.  Our addition, delicata with the skin on, added bits of green to that mountain of golds.

Roasted squash and parsnips with maple glaze and marcona almonds

The veggies roast for a hour, and you can chop them and reduce your glaze the day before.  Simply toss, roast and add your marconas twenty minutes before the squash is done.  Serve warm or room temp with a sprig of rosemary on top.

So easy and so special with the hot butter and rosemary smell of the glaze and the thick, salty marcona crunch of your marconas.  Regular almonds will work too, but marconas make the dish holiday special.  I’ve already added this one to my Thanksgiving file.


2 Comments on Roasted Winter Squash and Parsnips with Maple Glaze

  1. Joanna
    February 15, 2012 at 3:55 pm (11 years ago)

    Ooh this looks yum! Another wintery salad I just tasted today:

    roasted butternut squash
    golden raisins
    pomegranate seeds
    + some sort of normal yummy dressing

  2. Julie & Lauren
    February 16, 2012 at 5:16 pm (11 years ago)

    This looks delicious!! All my favorite veggies. Mmm.

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