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

Submitted by: Lenore

Recipe Ingredients:
4 c Squash (Butternut and/or Acorn) (peeled and cubed)
2 c Parsnips (peeled and cubed)
5 tbs Butter or Olive Oil
1/2 c Pure Maple Syrup
2 Garlic Cloves, minced
1 1/2 tbs Fresh Rosemary (chopped)
1 tsp Salt
3/4 c Marcona Almonds (chopped)
Fresh Ground Black Pepper

Cooking Directions:
1.  Oil a large baking dish; whisk the marinade (everything but the almonds) together and pour over squash.

2.  Bake at 375, covered, for an hour.

3.  Uncover and toss with almonds.

4.  Bake 10 minutes or more until tender, but not mushy.

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