Sage and Garlic Vegetable Bake

Name: Sage and Garlic Vegetable Bake
Prep time: 30 min
Total time: 1 h 45 min
Yield: 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

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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

*Percent Daily Values are based on a 2,000 calorie diet.