Peppery Roasted Squash With Parsnips

2 large, golden acorn squash (about 3 to 3 1/2 pounds)
3 large parsnips, peeled, ends removed and cut into 2-inch lengths (may substitute firm apple wedges)
4 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper (or to taste)
1/4 cup chopped, fresh parsley leaves
1 tablespoon balsamic vinegar (optional)

Preheat oven to 425 F. Microwave the squash for a few minutes to soften skin. Cut squash into 1 1/2-inch-thick wedges, leaving skin on. Scrape off squash seeds and strings and discard.

Place squash wedges and the parsnips on a large, rimmed baking sheet, drizzle with the olive oil and season with the salt and pepper. Toss to coat. Arrange wedges cut-sides down on baking sheet. Roast in preheated oven, carefully turning halfway through, until golden-brown on both sides, for about 30 minutes.

Remove from oven, sprinkle with the parsley and drizzle with the balsamic vinegar, if desired.

Makes 10 servings.

NOTE: Squash may be roasted several hours in advance. Rewarm before serving and sprinkling with parsley and balsamic vinegar.


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