Time 40m Yield 8 servings Number Of Ingredients 3 Steps:
Preheat the oven to 400 degrees F. Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise. Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden brown. To serve place on a clean serving dish.
Yield Makes 8 servings Number Of Ingredients 10 Steps:
Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing. Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.
Time 45m Yield 8 to 10 servings Number Of Ingredients 7 Steps:
Heat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. In a large bowl, toss the turnips and squash with the oil, sage and salt. Divide the mixture between the 2 baking sheets, then spread in an even layer. Transfer to the oven on the middle and lower shelves, and roast for 20 minutes, stirring the vegetables and rotating the baking sheets halfway through. Reduce the heat to 400 degrees and continue to roast until tender and caramelized, another 10 to 20 minutes, stirring and rotating again halfway through. Remove from the oven and brush with the agave. Return to the oven and cook until the vegetables appear glossy, 2 to 3 minutes. Serve with sunflower seeds scattered on top.
Time 1h55m Yield 8 servings Number Of Ingredients 11 Steps:
Preheat oven to 425 degrees. Roll out one half of pie dough, and line pie dish. Freeze additional pie dough for later use. Dock dough with a fork, line dough with parchment and fill pie crust with pie weights. Blind bake for 10 minutes, remove parchment and weights and cool crust on a rack. Do not brown the pie or over cook it at this stage. The blind baking will help to achieve a crisp crust. Cut squash in half. Scoop out and discard seeds. Lay squash halves, skin side down, on a baking sheet. Drizzle with syrup, cover with aluminum foil and bake until tender. Cool squash completely. Scoop out flesh of squash and puree in a food processor. Add cream, sugar and eggs, and pulse quickly. Combine cinnamon, nutmeg, salt, allspice and ginger and add to squash. Pulse to combine. Pour squash filling into pie dish. Bake for 15 minutes then reduce heat to 325 degrees. Bake until set, about 45 to 60 minutes. Cool and serve.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil. Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan. Bake in the preheated oven until vegetables are tender, about 30 minutes.
Time 30m Yield 6 cups Number Of Ingredients 4 Steps:
Preheat oven to 350 F. Toss almonds with maple syrup and salt. Add oil last, and toss to coat. Spread coated almonds on baking sheet lined with parchmment paper. Bake until roasted and syrup has thickened, stirring occasionally, about 20 minutes. Be careful not to let them burn, which can easily happen with maple syrup. Let cool on pan. Break apart any clumps while still a bit warm or the sugar will crack off. When completely cool, store in airtight container at room temp. Keeps 1 month.
Time 55m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Adjust the oven rack to the lower middle position and heat the oven to 400*F. Line a rimmed baking sheet with foil. Brush the oill over the foil and the cut sides of the squash. Place the squash, cut side down, on the foil. Roast until a skewer inserted into the squash meets no resistance, about 40-50 minutes. Soy-Maple Glaze:. Stir together maple syrup, soy sauce, and ginger. Fifteen minutes before the squash is finished cooking, flip it cut side up and brush with the soy maple glaze. Drizzle some extra glaze into the cavity. Return the squash to the oven and cook until the maple mixture begins to caramelize, about 5 minutes longer. Brown Butter and Sage Variation:. When the squash is almost done, melt the butter in a small skillet over medium heat. Add the chopped sage and cook until the butter is golden brown and the sage is crisp, about 5 minutes. Pour the sage butter over the squash just before serving.
Time 1h10m Yield 6 servings. Number Of Ingredients 10 Steps:
Preheat oven to 375°. In a large bowl, combine parsnips and squashes. In a small saucepan, melt butter over medium heat; whisk in maple syrup, rosemary, garlic, salt and pepper. Pour over vegetables and toss to coat., Transfer to a greased 11x7-in. baking dish. Bake, covered, 40 minutes. Uncover; sprinkle with almonds. Bake until vegetables are tender, 10-15 minutes longer.
