Recipes
Roasted Winter Squash with Maple Syrup Glaze and Almonds
Here in Vermont, we can't get enough of maple syrup. Adding it to this deeply roasted medley of vegetables adds just the right amount of sweetness and mellow flavor.
5 cups peeled acorn squash, cut into ½-inch cubes (about 1 ½ lbs.)
5 cups peeled butternut squash, cut into ½-inch cubes (about 1 ½ lbs.)
2 cups peeled parsnips (¼-inch cubes)
1/3 cup pure maple syrup
2 ½ tablespoons butter
5 cups peeled butternut squash, cut into ½-inch cubes (about 1 ½ lbs.)
2 cups peeled parsnips (¼-inch cubes)
1/3 cup pure maple syrup
2 ½ tablespoons butter
2 garlic cloves, minced
1 tablespoon fresh rosemary (chopped)
1 teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup almonds (coarsely chopped)
1 tablespoon fresh rosemary (chopped)
1 teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup almonds (coarsely chopped)
Preheat oven to 375°F.
Butter a 11x7x2 glass baking dish. Combine squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in maple syrup, garlic, rosemary, salt and pepper. Pour over squash mixture. Toss to coat, then transfer to prepared baking dish. Cover with foil and bake for 40 minutes. Uncover and bake 20 minutes longer (or until vegetables are soft). Add almonds and bake 10 more minutes. 8 servings.