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Winter Squash with Maple Glaze

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

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

  • 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.
  • Transfer to a greased 11x7-in. baking dish. Bake, covered, 40 minutes. Uncover; sprinkle with almonds. Bake until vegetables are tender, 10-15 minutes longer.
Nutrition Facts
3/4 cup: 339 calories, 19g fat (7g saturated fat), 27mg cholesterol, 290mg sodium, 43g carbohydrate (22g sugars, 7g fiber), 5g protein.

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