1. Preheat your oven to 200°C.
2. Peel and cube the parsnip and squash into evenly sized pieces.
3. In a bowl, toss the vegetables with olive oil, fresh rosemary, and salt until evenly coated.
4. Spread the vegetables on a baking tray in a single layer and roast for 30-35 minutes, stirring halfway through for even cooking.
5. Check for tenderness and a slight golden color before serving warm.

Summary

This dish is a sophisticated and healthy dinner option, combining the natural sweetness of parsnip and squash with aromatic rosemary for an adult‑friendly meal.

Storing Options

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Allergies

This recipe contains no common allergens, though always check individual ingredient sources if you have sensitivities.

Side Effects

The high fiber content may cause mild digestive reactions if consumed in excess.