Recipe Ingredients:
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4 c
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Squash (Butternut and/or Acorn) (peeled and cubed)
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2 c
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Parsnips (peeled and cubed)
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5 tbs
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Butter or Olive Oil
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1/2 c
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Pure Maple Syrup
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2
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Garlic Cloves, minced
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1 1/2 tbs
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Fresh Rosemary (chopped)
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1 tsp
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Salt
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3/4 c
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Marcona Almonds (chopped)
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Fresh Ground Black Pepper
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Cooking Directions: |
1.
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Oil a large baking dish; whisk the marinade (everything but the almonds) together and pour over squash.
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2.
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Bake at 375, covered, for an hour.
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3.
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Uncover and toss with almonds.
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4.
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Bake 10 minutes or more until tender, but not mushy.
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