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

Name: Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds Recipe
Yield: 8
Ingredients: * *Kabocha Squash 2 cup (remove); * Butternut Squash 2 cup cubes (remove); * Parsnips 340 grams (remove); * Butter salted 5 tbsp (remove); * Maple Syrup .5 cup (remove); * Garlic 2 clove (remove); * Rosemary 1.5 tbsp (remove); * Salt 1 tsp (remove); * Pepper black .5 tsp (remove); * Kirkland Marcona Almonds 1 oz (remove)

(1)

Number of Servings: 8

Ingredients

* *Kabocha Squash, 2 cup (remove) * Butternut Squash, 2 cup, cubes (remove) * Parsnips, 340 grams (remove) * Butter, salted, 5 tbsp (remove) * Maple Syrup, .5 cup (remove) * Garlic, 2 clove (remove) * Rosemary, 1.5 tbsp (remove) * Salt, 1 tsp (remove) * Pepper, black, .5 tsp (remove) * Kirkland Marcona Almonds, 1 oz (remove)

Directions

Melt butter and put everything but squash/parsnips and nuts in. Pour over squash/parsnips. Roast covered at 350 for 40 minutes. Uncover, sprinkle with nuts, roast another 20 minutes or so. From Epicurious.

Number of Servings: 8

Recipe submitted by SparkPeople user REVERIE2.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 205.1
Total Fat: 9.6 g
Cholesterol: 19.1 mg
Sodium: 364.1 mg
Total Carbs: 30.3 g
Dietary Fiber: 4.0 g
Protein: 2.4 g

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Member Reviews

WRITER190
This is delicious! We used cooking pumpkin instead of kabocha squash and lessened syrup and butter, and we loved it! - 12/5/10