Dinner last night was amazing, not only because we watched A Very Colbert Christmas (yes, a month late...) but also because we made Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds. And it was good! We made it a bit healthier by using 2 tablespoons "butter" and 1/3 cup maple syrup instead of 1/2 cup. Plus, we used regular slivers of almonds. Since it was easier.
It took a while to cook - I cut up the squash and parsnips before my aerobics class - and The Pedant made the glaze and cooked them. But it was well worth the wait. The squash was soft and tender and caramelized. It was so tasty. The perfect comfort food. So good we ate all of it (8 servings! HA!). Granted, we were very full afterwords.
Tonight's Dinner: Tempeh au Vin from the new Vegetarian Times. The verdict tomorrow.
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