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.
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.