Sage and Garlic Vegetable Bake

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

(0)
(0)
Save and Share
  • prep time 30 min
  • total time 1 hr 45 min
  • ingredients 10
  • 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 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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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

toggle

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.

Nutritional information

toggle

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.