Recipe information
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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Preparation
Step 1
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.
Step 2
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.