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Sage and Garlic Vegetable Bake
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-
Prep
30
min
-
Total
1
hr
45
min
-
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 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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Steps
-
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.
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-
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.
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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
- 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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