Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds recipes

Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds recipes
10 Ingredients
  • 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)
  • 5 tablespoons butter
  • 1/2 cup pure maple syrup
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces)
Nutrition
287
14% daily value
8 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

21% 14

Saturated

26% 5

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

14% 41

Carbs (net)

- 34

Fiber

27% 7

Sugars

- 18

Sugars, added

- 12

Protein

10% 5

Cholesterol

6% 19

Sodium

13% 305

Calcium

14% 139

Magnesium

22% 92

Potassium

19% 898

Iron

10% 2

Zinc

11% 1

Phosphorus

20% 142

Vitamin A

64% 572

Vitamin C

40% 36

Thiamin (B1)

16% 0

Riboflavin (B2)

37% 0

Niacin (B3)

14% 2

Vitamin B6

25% 0

Folate equivalent (total)

19% 78

Folate (food)

- 78

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

1% 0

Vitamin E

36% 5

Vitamin K

10% 12
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