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Maple Glazed Squash And Parsnips's picture
  Parsnips 1 Bunch (100 gm) (medium-size)
  Acorn squash 2 Small
  Maple syrup 1 1⁄4 Cup (20 tbs)
  Butter/Margarine 2 Tablespoon
  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.

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