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Sage and Garlic Vegetable Bake

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Sage and Garlic Vegetable Bake
  • Prep 30 min
  • Total 1 hr 45 min
  • Ingredients 10
  • Servings 4

Ingredients

1
medium butternut squash, peeled, cut into 1-inch pieces (3 cups)
2
medium parsnips, peeled, cut into 1-inch pieces (2 cups)
2
cans (14 oz each) stewed tomatoes, undrained
2
cups frozen cut green beans (from 1-lb bag)
1/2
cup coarsely chopped onion
1/2
cup uncooked quick-cooking barley
1/2
cup water
1
teaspoon dried sage leaves
1/2
teaspoon seasoned salt
2
cloves garlic, finely chopped

Directions

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  • 1
    Heat oven to 375°F. In ungreased 3-quart casserole, mix all ingredients, breaking up large pieces of tomatoes.
  • 2
    Cover casserole. Bake 1 hour to 1 hour 15 minutes or until vegetables and barley are tender.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
10
% Daily Value
Total Fat
1g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
750mg
31%
Potassium
1030mg
29%
Total Carbohydrate
61g
20%
Dietary Fiber
12g
49%
Sugars
20g
Protein
6g
% Daily Value*:
Vitamin A
210%
210%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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