Baking Sheet (9x13 inch) - For roasting vegetables evenly and caramelizing glaze nicely.
Large Cutting Board - To chop squash, parsnips, and almonds safely.
Chef's Knife - Precision cutting of winter squash and parsnips for uniform pieces.
Mixing Bowls (2) - One bowl for maple syrup glaze ingredients; another for roasted vegetables with almonds.
Oven-Safe Skillet or Roasting Pan - For sautéing/finishing the dish in a hot oven if needed.
Aluminum Foil (1 roll) - Tenting vegetables to ensure even cooking and prevent excessive browning.
Parchment Paper (1 pack) - Lining baking sheets for ease of cleanup or eco-friendliness.
Digital Kitchen Scale - For precise ingredient measurement, useful in recipes requiring specific quantities.
Silicone Spatula (2) - Versatile tool for stirring and scraping bowls when preparing glazes or combining dish components.
Measuring Cups Set (1 set) - Essential for accurate ingredient measurement in the recipe.
2 cups 1/2-inch cubes peeled kabocha squash (about 1 1/2 pounds)
2 cups 1/2-inch cubes peeled butternut squash (about 1 1/2 pounds)
2 cups 1/4- to 1/3-inch cubes peeled parsnips (about 12 ounces)
5 tablespoons butter
1/2 cup pure maple syrup
2 garlic cloves, minced
1 1/2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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