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
  • 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
  • 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.
  • 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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