Betty Crocker

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Sage and Garlic Vegetable Bake

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

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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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.

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