Maple-Glazed Autumn Vegetables
Daily Inspiration S
6 Tbspunsalted butter (3/4 stick)
1 lbparsnips, peeled and cut into 1/2 inch chunks
1butternut squash, peeled, seeded and cut into 1 inch chunks
1acorn squash, peeled, seeded and cut into 1 inch chunks
1 Tbspfresh sage, chopped
1 tspfresh thyme, chopped
1/4 cmaple syrup
·salt and freshly ground black pepper
1-2 Tbspfresh flat-leaf parsley, chopped
How to Make Maple-Glazed Autumn Vegetables
- Melt butter (hold back 2 tbsp.) in a large fry pan over medium-high heat. Add the parsnips and squash; stir to coat with butter. Cover and cook until browned, about 5 minutes.
- Stir the vegetables and reduce heat to medium-low. Cover and cook, stirring occasionally, until the vegetables are tender, 10-15 minutes more. Add the sage, thyme, maple syrup and the remaining 2 tbsp. butter. Season with salt and pepper and stir to combine.
- Transfer to a warm serving bowl and garnish with the parsley. Serve immediately.