Sage and Garlic Vegetable Bake

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

Minutes

Total Time

1:45

Hr:Mins

Makes

4

servings

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.
Makes 4 servings (2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Try carrots in this recipe instead of the parsnips.
Did You Know?
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:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 750mg;
  • Total Carbohydrate 61g
    • (Dietary Fiber 12g,
    • Sugars 20g),
  • Protein 6g;
Percent Daily Value*:
    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.