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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
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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

  • 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

  • tip 1
    Try carrots in this recipe instead of the parsnips.
  • tip 2
    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

280 Calories, 1g Total Fat, 6g Protein, 61g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
10
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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