Maple Glazed Squash And Parsnips
|Parsnips||1 Bunch (100 gm) (medium-size)|
|Acorn squash||2 Small|
|Maple syrup||1 1⁄4 Cup (20 tbs)|
|Parsley||1 Tablespoon, chopped|
1. Pare the parsnips; quarter length wise, then cut into 3-inch pieces. Halve squash crosswise; scoop out seeds and stringy membrane; cut into 1/2 inch slices; do not pare.
2. Cook parsnips and squash, covered, in boiling salted water in a large skillet about 10 minutes, or until almost tender; drain.
3. Heat maple syrup in same skillet; add butter or margarine, stirring until melted. Return parsnips and squash to skillet. Cook over medium heat, basting frequently (a bulb baster is best), about 15 minutes or till the vegetables are tender and glazed.
4. Remove squash with a slotted spoon; arrange slices, overlapping, around edge of heated serving dish; spoon parsnips into center; drizzle remaining syrup over the vegetables. Sprinkle with chopped parsley.
Serving size: Complete recipe
Calories 1723 Calories from Fat 232
% Daily Value*
Total Fat 27 g40.8%
Saturated Fat 15.8 g79.2%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 87.1 mg3.6%
Total Carbohydrates 387 g129.1%
Dietary Fiber 20.4 g81.6%
Sugars 239.3 g
Protein 10 g19.8%
Vitamin A 113.7% Vitamin C 244.9%
Calcium 65.8% Iron 73.6%
*Based on a 2000 Calorie diet