Saturday, October 9, 2010

Squash & Parsnips with rosemary and almonds

Tis the season. Squash and parsnips, apple cider, oven roasts and crock pot meals. You just can't get away from the abundance everywhere during this part of the year. The summer fruits are still going in some parts, but the leaves are turning and there is a distinct chill in the air. It is time for some really good oven baked food:

This is a very complex flavor combination.... but wow! It is SO good! And it is a good reheated or cold dish too. I put it over cold brown rice and took it on a field trip to the UW planetarium on Friday and I still found it fantastic! If you like rosemary (even a little bit) then this is a have-to recipe to try.

Roasted Winter Squash and Parsnips

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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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.

I used raw California almonds instead of the Marcona variety (which are only grown in Spain). They were a great bonus flavor and I don't think it took away from the dish to keep it the shipping carbon foot print low. ;)



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