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Roasted Winter Squash And Parsnips With Maple Syrup Glaze And Marcona Almonds

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Bon Appetit
Related tags
sides gluten free vegetarian thanksgiving
Nutrition per serving    (USDA % daily values)
CAL
275
FAT
45%
CHOL
10%
SOD
24%

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Ingredients for 8 servings

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)

5 tablespoons butter

1/2 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)

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