Best Roasted Winter Squash And Parsnips With Maple Syrup Glaze And Marcona Almonds Recipes

MAPLE-ROAST PARSNIPS

Steps:

• Preheat the oven to 400 degrees F.
• Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.
• Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces.
• Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden brown.
• To serve place on a clean serving dish.

ROASTED WINTER SQUASH AND PARSNIPS WITH MAPLE SYRUP GLAZE AND MARCONA ALMONDS

Steps:

• 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.
• 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.

ROASTED WINTER SQUASH WITH SOY-MAPLE GLAZE

Steps:

• Adjust the oven rack to the lower middle position and heat the oven to 400*F.
• Line a rimmed baking sheet with foil. Brush the oill over the foil and the cut sides of the squash.
• Place the squash, cut side down, on the foil.
• Roast until a skewer inserted into the squash meets no resistance, about 40-50 minutes.
• Soy-Maple Glaze:.
• Stir together maple syrup, soy sauce, and ginger.
• Fifteen minutes before the squash is finished cooking, flip it cut side up and brush with the soy maple glaze. Drizzle some extra glaze into the cavity.
• Return the squash to the oven and cook until the maple mixture begins to caramelize, about 5 minutes longer.
• Brown Butter and Sage Variation:.
• When the squash is almost done, melt the butter in a small skillet over medium heat. Add the chopped sage and cook until the butter is golden brown and the sage is crisp, about 5 minutes. Pour the sage butter over the squash just before serving.