Maple Glazed Autumn Vegetables

Maple Glazed Autumn Vegetables:

6 Tablespoons unsalted butter
1 pound parsnips, peeled and cut into 1/2 inch chunks
1 butternut squash, peeled, seeded and cut into 1 inch chunks
1 acorn squash, peeled, seeded and cut into 1 inch chunks
1 Tablespoon fresh sage
1 teaspoon chopped fresh thyme
1/4 cup maple syrup
Salt
Pepper
1-2 Tablespoons chopped fresh flat leaf parsley

Directions:

In a large skilled melt 4 Tablespoons of the butter 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.

Reduce the heat 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 Tablespoons of butter.  Season with salt and pepper and stir to combine.  Transfer to a warmed serving bowl, garnish with parsley and serve immediately.

OR:  Take a 9x13 pan and rub with butter.  Put all vegetables in dish and drizzle with 4 Tablespoons of melted butter.  Toss to coat.  Season with salt and pepper.  Roast at 425 degrees for about 40 minutes.  Add herbs, cook for 5-10 minutes and then add 2 extra Tablespoons of butter and syrup and cook for 5 or so minutes more.  Garnish with parsley and serve.