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Maple-Glazed Squash and Parsnips Recipe

I can remember my mom making this family-favorite dish for special occasions. But because it requires so few ingredients and comes together quickly, you'll likely make it for everyday dinners, too.—Nella Parker, Hersey, Michigan

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Maple-Glazed Squash and Parsnips Recipe

Prep: 10 min. Cook: 30 min.

Yield: 10 Servings

10 30 40

Ingredients

2 medium acorn squash
1-1/2 pounds medium parsnips, peeled, quartered and cut into 3-inch pieces
1-1/4 cups maple syrup
2 tablespoons butter, melted
1 tablespoon minced fresh parsley

Directions

Wash squash. Cut in half lengthwise; discard seeds and membranes. Cut squash halves widthwise into 1/2-in. slices; discard ends. Place in a large skillet with parsnips; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until crisp-tender. Drain.
In a small bowl, combine maple syrup and butter; pour over squash and parsnips. Cook for 12-15 minutes or until tender, basting occasionally. Using a slotted spoon, remove squash and arrange in a circle on a serving plate. Spoon parsnips into center; drizzle with cooking juices. Sprinkle with parsley. Yield: 10 servings.

Nutritional Facts 1 serving equals 215 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 30 mg sodium, 49 g carbohydrate, 4 g fiber, 2 g protein.

Originally published as Maple-Glazed Squash and Parsnips in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p194