- 750g butternut squash, peeled and cut into chunks
- 400g parsnip, peeled and sliced into quarters lengthways
- 4 cloves of garlic, crushed
- 8 tbsp olive oil
- 3 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
- 3 tsp ground coriander
- 2 tsp ground cloves
- 2 tsp ground cinnamon
- 2 tsp chilli flakes
- 2 tsp sea salt
- 1 tbsp black pepper
- 6 – 8 sprigs of thyme
- Preheat oven 190°C/Gas 5
- In a large oven-proof dish, place the squash, parsnip and garlic
- Mix all dry ingredients together in a bowl and add the oil and maple syrup
- Stir fully, pour over the vegetables and toss together to ensure an even coating. Cover with foil and bake for 25 minutes
- Stir and continue to cook for a further 15 minutes with foil removed adding in sprigs of fresh thyme until the vegetables gain crisp edges and are roasted fully
Simple, delicious and full of flavour, this aromatic squash and parsnip bake makes a rustic side dish.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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