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Low-Fat Autumn Ragout With Roasted Vegetables Recipe
Ingredients
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 teaspoons prepared mustard
2 teaspoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves, chopped
3 cups cubed peeled butternut squash, 1 inch
cubes
2 cups cubed peeled rutabaga, 1 inch cubes
2 cups cubed carrot, 1 inch cubes
1 small red onion cut into 1-inch pieces
1 1/2 pounds skinned boned chicken breast cut into
1 inch pieces
1/2 pound turkey kielbasa cut into 1/2-inch pieces
2 cups pieces napa (chinese) cabbage, 1 inch
pieces
2 cups low-salt chicken broth
1/2 cup apple juice
1/2 cup pennsylvania-dutch apple butter or spiced
pear butter
15 ounces navy beans, drained
Method
Preheat oven to 450ºF.
Combine the first 8 ingredients in a 13 x 9 inch baking dish.
Add squash, rutabaga, carrot, and onion, and toss well.
Bake mixture at 450 oF for 30 minutes or until lightly browned, stirring occasionally Remove from oven, and reduce oven temperature to 350 oF.
Combine squash mixture, chicken, and remaining ingredients in a large Dutch oven.
Bake at 350 oF for 50 minutes or until vegetables are tender, stirring occasionally.
Makes 10 servings (serving size: 1 cup).
Calories 231 Fat 6 1 g Carbs 25 1 g Sodium 543 mg Fiber 3 7 g
