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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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Community Supported Recipe Box

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

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)

procedure

printable recipe
dish: side
season: fall

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. 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.

Bon Appétit, November 2008


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leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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