Roasted Maple Bourbon Butternut Squash

October 14, 2018

Roasted Maple Bourbon Butternut Squash

Servings: 5-6

Ingredients:

  • 1 1/4 pound parsnips (4 medium), peeled
  • 1 1/4 pound butternut squash, peeled, seeded and cubed
  • Two large heads of fennel, cut up
  • Cipollini onions (keep whole), whatever amount desired
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • A few sprigs of rosemary and thyme
  • 3 cloves garlic, minced
  • 4-5 tablespoons of Extra Virgin Olive Oil
  • 1/4 to 1/2 cup of Bourbon Maple Balsamic

Directions:

  1. Preheat the oven to 475F; place oven rack in the upper third of the oven. 
  2. Cut all veggies up "chunky" and toss with salt, pepper, herbs, 3 tablespoons extra virgin olive oil and 3 tablespoons Maple Bourbon Balsamic. 
  3. Spread in a single layer in a large shallow baking pan.
  4. Roast 20-25 minutes turning once until veggies are tender and brown.
  5. When the veggies are done roasting, toss 1-2 tablespoons of Garlic Extra Virgin Olive Oil or Bacon Extra Virgin Olive Oil and serve hot. 




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