Nutritional Wisdom with Carly Pollack

Squash and Parsnips with Maple Syrup Glaze

Submitted by Meg Griffith Washburn

1/2 small acorn squash, seeds removed, cut into cubes
1/2 small butternut squash, seeds removed, cut into cubes
2 medium parsnips, cut into cubes
1 - 1 1/2 tbsp ghee, melted
1/8 cup grade B maple syrup
1 cloves garlic, minced
1 tbsp rosemary, chopped
1/2 tsp sea salt
1/2 tsp black pepper
1/2 cup almonds, coarsely chopped

Preheat oven to 375 degrees. Coat a glass baking dish with oil. Combine acorn and butternut squash and parsnips in large bowl. Melt ghee in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.

2 Servings