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
Total time: 1 h 25 min
Yield: 8 servings
Ingredients: 2 cups kabocha squash; 2 cups butternut squash; 2 cups parsnips; 5 tablespoons butter; ½ cup pure maple syrup; 2 cloves garlic; 1½ tablespoons fresh rosemary; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ¾ cup Marcona almonds

A luxurious winter side dish combining tender kabocha and butternut squash with parsnips, all glazed in maple syrup and butter, finished with crunchy Marcona almonds and fresh rosemary.

8 servings

1 hr 25 min

Published October 4, 2025

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Ingredients

•2 cups kabocha squash
•2 cups butternut squash
•2 cups parsnips
•5 tablespoons butter
•½ cup pure maple syrup
•2 cloves garlic
•1½ tablespoons fresh rosemary
•1 teaspoon salt
•½ teaspoon freshly ground black pepper
•¾ cup Marcona almonds

Cooking Instructions

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.
15 min
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.
70 min