Roasted Winter Vegetables with Marconi Almonds

2 cups 1/2-inch cubes peeled kabocha squash (about 1 1/2 pounds)
2 cups 1/2-inch cubes peeled butternut squash (about 1 1/2 pounds)
2 cups 1/4- to 1/3-inch cubes peeled parsnips (about 12 ounces)
4 tablespoons butter
1/4 cup pure maple syrup
2 garlic cloves, minced
1 1/2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces

preparation:

Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter 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. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.

Preheat oven to 375°F. 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.



Read More http://www.epicurious.com/recipes/food/views/Roasted-Winter-Squash-and-Parsnips-with-Maple-Syrup-Glaze-and-Marcona-Almonds-350453#ixzz2Ipop5xqi