Roasted Parsnips and Squash
(Serves 8)
By Rissa Miller, Senior Editor Vegetarian Journal
This simple side dish offers a different way to prepare both butternut squash and parsnips. Their combination of sweet and tart with a veggie crunch creates a nice balance and a hearty winter offering.
4 cups seeded and cubed butternut squash
4 parsnips, peeled and chopped
1-3 teaspoons olive oil
3 branches fresh rosemary, leaves removed (about 2 Tablespoons leaves)
1/2 cup shelled and chopped pecans
Salt and pepper, optional, to taste
Maple syrup, optional, to serve
Preheat oven to 375 degrees. In a 9- x 13-inch casserole dish, toss squash, parsnips, olive oil, rosemary leaves, and pecans, seasoning with salt/pepper as desired. Bake uncovered for 40-45 minutes, stirring once during baking.
Serve warm with a drizzle of maple syrup if desired.
