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Maple-Glazed Squash and Parsnips

I can remember my mom making this family-favorite dish for special occasions. But because it requires so few ingredients and comes together quickly, you'll likely make it for everyday dinners, too.—Nella Parker, Hersey, Michigan
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    10 servings


  • 2 medium acorn squash
  • 1-1/2 pounds medium parsnips, peeled, quartered and cut into 3-inch pieces
  • 1-1/4 cups maple syrup
  • 2 tablespoons butter, melted
  • 1 tablespoon minced fresh parsley


  • Wash squash. Cut in half lengthwise; discard seeds and membranes. Cut squash halves widthwise into 1/2-in. slices; discard ends. Place in a large skillet with parsnips; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until crisp-tender. Drain.
  • In a small bowl, combine maple syrup and butter; pour over squash and parsnips. Cook for 12-15 minutes or until tender, basting occasionally. Using a slotted spoon, remove squash and arrange in a circle on a serving plate. Spoon parsnips into center; drizzle with cooking juices. Sprinkle with parsley.
Nutrition Facts
1 each: 215 calories, 3g fat (2g saturated fat), 6mg cholesterol, 30mg sodium, 49g carbohydrate (29g sugars, 4g fiber), 2g protein.

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