Sage and Garlic Vegetable Bake

With butternut squash, parsnips, tomatoes, green beans and barley, an oven-baked side dish offers something for everyone.

  • Prep Time 30 min
  • Total Time 1 hr 45 min
  • 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 Green Giant™ frozen cut green beans (from 12 oz 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
  • 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 INFORMATION PER SERVING

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