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Acorn Squash and Parsnips

1 bunch parsnips (about 1 1/2 lbs)
2 small acorn squash (about 3/4 lb ea)
1-1/4 cups maple syrup
2 Tbs butter
1 Tbs chopped parsley

Pare parsnips; quarter lengthwise, then cut into 3 inch pieces. Halve squash crosswise; scoop out seeds and stringy membrane; cut into 1/2 inch slices; do not pare. Cook parsnips and squash, covered, in boiling salted water in a large skillet, about 10 minutes or until vegetables are almost tender; drain.

Heat syrup in same skillet; add butter stirring until melted. Return vegetables to skillet. Cook over medium heat, basting frequently about 15 minutes (use bulb baster). Remove squash with slotted spoon; arrange slices, overlapping around edge of heated vegetable dish; spoon parsnips into center; drizzle remaining syrup over vegetables. Sprinkle with chopped parsley.

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