Best 2 Roasted Winter Squash And Parsnips With Maple Syrup Glaze And Marcona Almonds Recipes

During the chilly winter months, immerse yourself in the tantalizing flavors of roasted winter squash and parsnips, a dish that embodies the essence of the season. This culinary masterpiece features hearty winter squash and parsnips caramelized to perfection, glazed with a luscious maple syrup glaze, and adorned with crunchy Marcona almonds. Each bite offers a symphony of sweet, savory, and nutty notes, making it an unforgettable side dish or vegetarian main course. Alongside this delectable recipe, discover a treasure trove of culinary creations, including a zesty orange maple syrup vinaigrette to elevate your salads, a flavorful roasted butternut squash soup brimming with warm spices, and an indulgent maple syrup bundt cake that will satisfy your sweet cravings. Embark on a culinary journey that celebrates the bounty of winter's harvest.

Here are our top 2 tried and tested recipes!

MAPLE-ROASTED SQUASH WITH SAGE AND LIME FOR TWO

Maple-Roasted Squash With Sage and Lime for Two image

Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you're using a squash variety with a particularly thick rind, you don't need to peel the squash before roasting. The skins of butternut or delicata roast up wonderfully crisp, adding texture to each bite.

Provided by Melissa Clark

Categories vegetables, side dish

Time 35m

Yield 2 servings

Number Of Ingredients 9

Ingredients

3 tablespoons maple syrup
Large pinch of ground cayenne or chile powder
2 tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Large pinch of coriander seeds
1 pound winter squash, such as dumpling, delicata or butternut, halved, seeded and sliced into 1/2-inch thick (you don't have to peel it)
Fresh lime juice, for serving
1 tablespoon chopped fresh sage leaves, for serving

Steps:

Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It's not necessary but will prove helpful when cleaning up.)
In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.
Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice and scatter sage leaves over the top for serving.

ROASTED WINTER SQUASH WITH MISO GLAZE

Roasted Winter Squash With Miso Glaze image

Winter squash, already sweet and caramelized from roasting, makes as delicious a partner for miso glaze as eggplant.

Provided by Martha Rose Shulman

Categories easy, side dish

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

1 large butternut squash (about 2 pounds)
Salt to taste
2 tablespoons dark sesame oil
1 tablespoon mirin
1 tablespoon sake
2 tablespoons white or yellow miso
1 tablespoon sugar

Steps:

Preheat the oven to 425 degrees. Line a baking sheet (or 2 if necessary) with parchment. Peel the squash, cut in half and scrape out the seeds and fibers. Slice 1/2 inch thick and place in a large bowl. Season with a little salt if desired and toss with 1 1/2 tablespoons of the sesame oil. Lay the slices in one layer on the baking sheet(s).
Roast the squash for 25 to 30 minutes, turning the slices over every 10 minutes, until the slices are tender all the way through and lightly colored.
Meanwhile, heat the broiler and make the glaze. To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
Remove the squash from the oven and brush each slice with the miso glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minutes, or until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 392 milligrams, Sugar 5 grams

Tips:

- To save time, you can roast the squash and parsnips ahead of time. Simply store them in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat them in a 350°F oven for 15-20 minutes, or until heated through. - If you don't have maple syrup, you can substitute honey or brown sugar. - If you don't have Marcona almonds, you can use another type of nut, such as walnuts or pecans. - For a vegan version of this recipe, omit the butter and use olive oil instead.

Conclusion:

This roasted winter squash and parsnips with maple syrup glaze and Marcona almonds is a delicious and easy side dish that's perfect for a fall or winter meal. The squash and parsnips are roasted until tender and caramelized, and the maple syrup glaze adds a touch of sweetness and richness. The Marcona almonds add a crunchy texture and a nutty flavor. This dish is sure to be a hit with everyone at your table.