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Roasted Squash And Parsnip With Brown Butter

Delicious roasted root vegetables, both sweet and spicy. You must try this recipe to experience firsthand how good it is.

Prep time: 55 Minutes
Moderately Easy
Serves 4

  1. Preheat the oven to 200°C/390°F/gas mark 6.
  2. Arrange the squash and parsnips in a single layer on a baking sheet.
  3.  In a small saucepan, over medium heat, add the butter. Wait until the butter starts to turn a light brown colour.
  4. Remove from the heat and immediately pour half of the butter over the squash and parsnips. Reserve the rest of the butter.
  5. Sprinkle the vegetables with the brown sugar and maple syrup and season with the salt.
  6. Put the tray in the centre of the oven and bake undisturbed for 20 minutes.
  7. Put the Ginger, Cinnamon, Pepper and Clove Spice Drops® in the orange juice. Mix well and drizzle over the vegetables.
  8. Put the vegetables back in the oven for another 15 minutes. Melt the remaining butter.
  9. When the vegetables are tender, remove from the oven and drizzle with the butter.
  10. Transfer to a plate, garnish with the pumpkin seeds and serve.
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