Wednesday, October 10, 2012

It's Fall

And because it's fall, I have  a whole new batch of recipes for you.

Today's is an Autumn treat that I often serve for Thanksgiving but with all the root veggies in it, it'll carry you right through Christmas too. It's colorful, festive and delicious. It is NOT, however, calorie conscious.

Roasted Winter Vegetables with Maple Glaze

  • 1/2 small butternut squash 
  • 1/2 small sugar pumpkin
  • 3 large parsnips
  • 1 bag baby carrots with green tops 
  • 3 cloves garlic
  • 2 Sprigs fresh Rosemary
  • 1/2 Cup butter
  • 1/2 Cup Vermont Maple Syrup
  • 3/4 Cup Mac Nuts or Marcona Almonds
  • Salt and Pepper to Taste 
  1. Preheat oven to 375
  2. Chop pumpkin and squash and peel and chop parsnips
  3. Melt butter and mix with nuts, maple syrup, crushed garlic and rosemary
  4. Put Chopped veggies in a bowl and toss with the butter mixture
  5. Butter a large glass baking dish
  6. Add veggies to baking dish and generously season with Salt and Pepper
  7. Cover Squash mixture with Foil
  8. Bake at 375 for 40 minutes covered.
  9. Uncover and bake for 20 minutes more.

Post a Comment