Maple-Glazed Autumn Vegetables

Looking for more simple vegetable recipes and this one really hits the spot. Love the idea of adding maple syrup to these delicious vegetables.

• Ready In: 30 mins
• Serves: 10-12

Ingredients

• 6  tablespoons unsalted butter (3/4 stick)
• 1  lb parsnip, peeled and cut into 1/2 inch chunks
• 1  butternut squash, peeled, seeded and cut into 1 inch chunks
• 1  acorn squash, peeled, seeded and cut into 1 inch chunks
• 1  tablespoon fresh sage, chopped
• 1  teaspoon fresh thyme, chopped
• 1⁄4 cup maple syrup
•  salt & freshly ground black pepper
• 1 -2  tablespoon fresh flat-leaf parsley, chopped

Directions

1. Melt butter in a large fry pan over medium-high heat. Add the parsnips, butternut squash and acorn squash; stir to coat with the butter. Cover and cook until browned, about 5 minutes.
2. Stir the vegetables and reduce heat to medium-low. cover and cook, stirring occasionally, until the vegetables are tender, 10 - 15 minutes more. Add the sage, thyme, maple syrup and the remaining 2 tablespoons butter. Season with salt and pepper and stir to combine. Transfer to a warmed serving bowl, garnish with the parsley and serve immediately.