Maple-Glazed Autumn Vegetables
This delightful autumn medley combines the earthy sweetness of parsnips with the rich flavors of butternut and acorn squash. Tossed in a fragrant blend of sage, thyme, and maple syrup, these vegetables cook up beautifully caramelized and tender. A comforting and aromatic side dish to grace your table.
— Constant Cookbook
Ingredients
- 6 Tbs. (3/4 stick) unsalted butter
- 1 lb. parsnips, peeled and cut into 1/2-inch
- chunks
- 1 butternut squash, peeled, seeded and cut
- into 1-inch chunks
- 1 acorn squash, peeled, seeded and cut into
- 1-inch chunks
- 1 Tbs. chopped fresh sage
- 1 tsp. chopped fresh thyme
- 1/4 cup maple syrup
- Salt and freshly ground pepper, to taste
- 1 to 2 Tbs. chopped fresh flat-leaf parsley
Instructions
- Set an electric skillet to 450°F and melt 4 Tbs. (1/2 stick) of the butter. Alternatively, melt the butter in a large fry pan over medium-high heat. Add the parsnips, butternut squash and acorn squash and stir to coat with the butter. Cover and cook until browned, about 5 minutes.
- Stir the vegetables and reduce the electric skillet to 400°F, or reduce the heat on the stovetop to medium-low. Cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes more. Add the sage, thyme, maple syrup and the remaining 2 Tbs. butter. Season with salt and pepper and stir to combine. Transfer to a warmed serving bowl, garnish with the parsley and serve immediately. Serves 10 to 12.
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