Roasted Acorn Squash and Parsnip Medley with Maple Glaze Ingredients: - 2 medium acorn squashes, halved and seeds removed - 3 large parsnips, peeled and cut into 1-inch pieces - 3 tablespoons olive oil - 3 tablespoons pure maple syrup - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - Fresh thyme or parsley for garnish (optional) Instructions: 1. Preheat your oven to 400°F (200°C). 2. In a large bowl, combine the acorn squash halves and parsnip pieces. Drizzle with olive oil and sprinkle with salt, pepper, cinnamon, and nutmeg. Toss until well coated. 3. Arrange the acorn squash and parsnips cut side down on a baking sheet lined with parchment paper. 4. Roast in the preheated oven for about 25-30 minutes. 5. Remove the baking sheet from the oven, flip the squash and parsnips, and drizzle the maple syrup over the vegetables. 6. Return to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and caramelized. 7. Garnish with fresh thyme or parsley if desired, then serve warm. Nutrition Value (per serving, serves 4): - Calories: 180 - Total Fat: 8g - Saturated Fat: 1g - Sodium: 30mg - Total Carbohydrates: 29g - Dietary Fiber: 5g - Sugars: 7g - Protein: 2g - Vitamin A: 8% DV - Vitamin C: 20% DV - Calcium: 4% DV - Iron: 6% DV Enjoy your delicious and nutritious Roasted Acorn Squash and Parsnip Medley with Maple Glaze!