Maple-Glazed Autumn Vegetables
Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 15 minutes
Most often associated with breakfast and sweet dishes, maple syrup has a long and diverse culinary history. Native Americans taught colonists how to highlight savory foods with the sweetness of maple sugar. This technique works equally well with maple syrup, as you'll discover with these glazed autumn vegetables. Be sure to use pure maple syrup, which is graded according to quality and color. In general, lighter-colored syrups have a milder, more delicate flavor.
- 6 Tbs. (3/4 stick) unsalted butter
- 1 lb. parsnips, peeled and cut into 1/2-inch
- 1 butternut squash, peeled, seeded and cut
into 1-inch chunks
- 1 acorn squash, peeled, seeded and cut into
- 1 Tbs. chopped fresh sage
- 1 tsp. chopped fresh thyme
- 1/4 cup maple syrup
- Salt and freshly ground pepper, to taste
- 1 to 2 Tbs. chopped fresh flat-leaf parsley
Wine PairingThis pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.
Directions:Set an electric skillet to 450°F and melt 4 Tbs. (1/2 stick) of the butter. Alternatively, melt the butter in a large fry pan over medium-high heat. Add the parsnips, butternut squash and acorn squash and stir to coat with the butter. Cover and cook until browned, about 5 minutes.
Stir the vegetables and reduce the electric skillet to 400°F, or reduce the heat on the stovetop to medium-low. Cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes more. Add the sage, thyme, maple syrup and the remaining 2 Tbs. butter. Season with salt and pepper and stir to combine. Transfer to a warmed serving bowl, garnish with the parsley and serve immediately. Serves 10 to 12.