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How to Make Flan
Peruvian Arroz con Pollo
Sage and Garlic Vegetable Bake
sage and garlic vegetable bake
medium butternut squash, peeled, cut into 1-inch pieces (3 cups)
medium parsnips, peeled, cut into 1-inch pieces (2 cups)
cans (14 oz each) stewed tomatoes, undrained
cups frozen cut green beans (from 1-lb bag)
cup coarsely chopped onion
cup uncooked quick-cooking barley
teaspoon dried sage leaves
teaspoon seasoned salt
cloves garlic, finely chopped
Heat oven to 375°F. In ungreased 3-quart casserole, mix all ingredients, breaking up large pieces of tomatoes.
Cover casserole. Bake 1 hour to 1 hour 15 minutes or until vegetables and barley are tender.
Try carrots in this recipe instead of the parsnips.
Butternut squash is peanut shaped and has a peel that ranges from cream to yellow. Inside, the squash is bright orange and sweet.
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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