MAPLE-GLAZED SQUASH AND PARSNIPS
I can remember my mom making this family-favorite dish for special occasions. But because it requires so few ingredients and comes together quickly, you'll likely make it for everyday dinners, too.-Nella Parker, Hersey, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Wash squash. Cut in half lengthwise; discard seeds and membranes. Cut squash halves widthwise into 1/2-in. slices; discard ends. Place in a large skillet with parsnips; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until crisp-tender. Drain. , In a small bowl, combine maple syrup and butter; pour over squash and parsnips. Cook for 12-15 minutes or until tender, basting occasionally. Using a slotted spoon, remove squash and arrange in a circle on a serving plate. Spoon parsnips into center; drizzle with cooking juices. Sprinkle with parsley.
Nutrition Facts : Calories 215 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 30mg sodium, Carbohydrate 49g carbohydrate (29g sugars, Fiber 4g fiber), Protein 2g protein.
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