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.
|