| 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.
|
