Maple Glazed Squash and Parsnips

Maple Glazed Squash and Parsnips

This delicious Maple Glazed Squash and Parsnips recipe would make a wonderful addition to the Thanksgiving or Christmas dinner table. Acorn squash is abundant and tastes especially delicious during the fall season. Treasured Recipes for Cooks is delighted to present you with this free recipe for Maple Glazed Squash and Parsnips.

Recipe Ingredients:
1 bunch medium-sized parsnips (about 1 1/2 pounds)
2 small acorn squash (about 3/4 pound each)
1 1/4 cups maple syrup
2 tablespoons butter
1 tablespoons chopped parsley

Recipe Directions:
1. Pare parsnips; quarter the parsnips lengthwise, then cut into 3-inch pieces. Cut the squash in half, crosswise, then scoop ou the seeds and stringy membrane. Cut the squash into 1/2 inch slices. Do not pare.
2. Cook the parsnips and squash in boiling salted water, covered, about 10 minutes or until the vegetables are almost tender. Drain.
3. Heat the maple syrup in the same skillet, add butter and stir until the butter is melted. Return the parsnips and the squash to the skillet. Cook over medium heat, basting frequently with a bulb baster or large spoon, about 15 minutes, or until vegetables are tender and richly glazed.

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