Ingredients

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)

Description

This Dish Has An Ideal Combination Of Flavors And Textures: Soft And Crunchy; Sweet And Nutty.

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