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

INGREDIENTS

• 2 cups 1/4- to 1/3-inch cubes peeled parsnips (about 12 ounces)
• 5 tablespoons butter
• 1 1/2 tablespoons chopped fresh rosemary
• 2 garlic cloves, minced
• 1 teaspoon salt
• 2 cups 1/2-inch cubes peeled kabocha squash (about 1 1/2 pounds)
• 1/2 cup pure maple syrup
• 3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces)
• 2 cups 1/2-inch cubes peeled butternut squash (about 1 1/2 pounds)
• 1/2 teaspoon freshly ground black pepper