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