The size and shape of the vegetables are up to you–cubes, chunks, rounds, half moons. The roasting time given is an approximation, your actual roasting time may be more or less, depending on the vegetable pieces, and what “tender” means to you. Of course, other roots can be used in place of or along with parsnips.

1 lb parsnips, peeled, if you like, and cut up
3 lbs winter squash, peeled, if you like, and cut up
5 T butter or oil, plus extra for greasing baking dish
1/2 c maple syrup
2 garlic cloves, minced
1 1/2 T chopped fresh rosemary or other herb, or 1 1/2 t dried herb
salt and pepper, to taste
3/4 c chopped walnuts or pecans

1. Grease a large baking dish or oven proof skillet. Preheat oven to 375ºF.

2. Combine parsnips and squash in a large bowl. Melt butter. To melted butter, add maple syrup, garlic, rosemary, salt, and pepper, whisking to combine. If using oil, combine oil and these ingredients and whisk. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish.

3. Cover baking dish with foil. Bake, covered, 40 minutes. Uncover, stir, if you like, and bake until vegetables are tender, about 20 minutes longer. Sprinkle with nuts and bake an additional 10 minutes.