Ingredients

1 1/4 pound parsnips (4 medium), peeled

1 1/4 pounds butternut squash, peeled, halved lengthwise, and seeded

Rounded 1/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons extra-virgin olive oil

1 garlic clove, halved

12 Kalamata olives, pitted and cut lengthwise into slivers

1 tablespoon coarsely chopped fresh flat-leaf parsley

Description

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