Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds

Themaskedone

"This dish has an ideal combination of flavors and textures: soft and crunchy; sweet and nutty."
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Ingredients

1hr 30 min servings
Serving size has been adjusted!
Original recipe yields 1 servings



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Directions

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  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.
  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

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