Like I've said before, when it comes to squash and sweet potato preparations, I overwhelmingly prefer the savory—excluding desserts, that is. But this dish, even with its maple syrup glaze, manages to get the sweet-salty balance just right. It's in large part thanks to the addition of toasted Marcona almonds, a blinged-out, why-didn't-I-think-of-that-before upgrade to the homely panko. All things considered, it's a perfect Thanksgiving compromise.
Roasted Winter Squash and Parsnips with Maple Syrup and Marcona Almonds
Adapted from Bon Appetít
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)
3 tablespoons butter
1/2 cup pure maple syrup
2 garlic cloves, minced
1 1/2 tablespoons chopped fresh rosemary
salt and freshly ground black pepper
3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces)
Preheat oven to 375 degrees. Butter 11x7x2-inch glass baking dish.
Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in the maple syrup, garlic, and rosemary. Add butter to squash mixture and toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. [Can be made 1 day ahead: Cover and chill. Bring to room temperature before continuing.]
Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 more minutes.