Winter Squash with Maple Glaze Recipe

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You can use any type of winter squash in this simple vegetable bake, but I like to use at least two varieties. It can be assembled a day ahead, then baked just before serving.—Teri Kreyche, Tustin, California
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 6 servings

Ingredients

  • 2 cups chopped peeled parsnips
  • 2 cups cubed peeled kabocha squash
  • 2 cups cubed peeled butternut squash
  • 1/3 cup butter, cubed
  • 1/2 cup maple syrup
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup coarsely chopped almonds

Directions

  1. Preheat oven to 375°. In a large bowl, combine parsnips and squashes. In a small saucepan, melt butter over medium heat; whisk in maple syrup, rosemary, garlic, salt and pepper. Pour over vegetables and toss to coat.
  2. Transfer to a greased 11x7-in. baking dish. Bake, covered, 40 minutes. Uncover; sprinkle with almonds. Bake 10-15 minutes longer or until vegetables are tender. Yield: 6 servings.
Originally published as Winter Squash with Maple Glaze in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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