Name: Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds
Yield: 8 Servings
Ingredients: 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)

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