Maple-Glazed Autumn Vegetables

• 6 tablespoons unsalted butter (3/4 stick)
• 1 lb parsnip, 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, chopped
• 1 teaspoon fresh thyme, chopped
• 1/4 cup maple syrup
• salt & freshly ground black pepper
• 1 -2 tablespoon fresh flat-leaf parsley, chopped

1. Melt butter in a large fry pan over medium-high heat. Add the parsnips, butternut squash and acorn squash; stir to coat with the butter. Cover and cook until browned, about 5 minutes.
2. Stir the vegetables and reduce heat to medium-low. cover and cook, stirring occasionally, until the vegetables are tender, 10 - 15 minutes more. Add the sage, thyme, maple syrup and the remaining 2 tablespoons butter. Season with salt and pepper and stir to combine. Transfer to a warmed serving bowl, garnish with the parsley and serve immediately.

unsalted butter, parsnip, butternut squash, acorn, fresh sage, fresh thyme, maple syrup, salt, parsley

Taken from www.food.com/recipe/maple-glazed-autumn-vegetables-508410 (may not work)