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.

Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.