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Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegetarian side dish celebrates the natural sweetness of roasted winter squash and parsnips. By combining earthy kabocha and butternut squash with tender parsnips, you create a beautiful medley of colours and textures. The vegetables are coated in a fragrant glaze of pure maple syrup, melted butter, and fresh rosemary, which caramelises beautifully in the oven to create a rich, savoury-sweet finish.

Topped with buttery Marcona almonds for a sophisticated crunch, this dish is an ideal accompaniment to a traditional Sunday roast or a festive Christmas dinner. It is also highly practical for entertaining, as the vegetables can be prepped and tossed in their glaze a day in advance. Simply keep them chilled and bring them to room temperature before roasting to ensure a perfectly golden result every time.

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Ingredients for Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds

  • 475ml 1/2-inch cubes peeled kabocha squash (about 675g)

  • 450g 1/2-inch cubes peeled butternut squash (about 675g)

  • 475ml 1/4- to 1/3-inch cubes peeled parsnips (about 350g )

  • 5 tablespoons butter

  • 120ml pure maple syrup

  • 2 garlic cloves, minced

  • 1 1/2 tablespoons chopped fresh rosemary

  • 1 teaspoon salt

  • 1/2 teaspoons freshly ground black pepper

  • 110g coarsely chopped Marcona almonds (about 100g )

How to make Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds

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 191°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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