Here in Vermont, we can't get enough of maple syrup. Adding it to this deeply roasted medley of vegetables adds just the right amount of sweetness and mellow flavor.
Preheat oven to 375°F.
Butter a 11x7x2 glass baking dish. Combine squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in maple syrup, garlic, rosemary, salt and pepper. Pour over squash mixture. Toss to coat, then transfer to prepared baking dish. Cover with foil and bake for 40 minutes. Uncover and bake 20 minutes longer (or until vegetables are soft). Add almonds and bake 10 more minutes. 8 servings.