Autumn Ragout with Roasted Vegetables

Yield: 10 servings

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 cloves garlic, chopped

3 cups butternut squash, peeled and cut into 1- inch cubes

2 cups rutabaga, peeled and cut into 1- inch cubes

2 cups carrot, cut into 1- inch cubes

1 small red onion, cut into 1- inch pieces

1 1/2 pounds boneless skinless chicken breast, cut into 1- inch pieces

1/2 pound turkey kielbasa, cut into 1/2-inch pieces

1 can (15 ounce) navy beans, drained

2 cups pieces napa cabbage, 1-inch pieces

2 cups low sodium chicken broth

1/2 cup apple juice

1/2 cup apple butter or spiced pear butter

Nutrition Facts

Yield: 10 servings

Approximate Nutrient Content per serving:

Calories: 231

Calories From Fat: 225

Total Fat: 25.1g

Cholesterol: 23.4g

Sodium: 543mg

Total Carbohydrates: 62mg

Protein: 6.1g

Serving Size: 1 cup

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 450 degrees F

Combine lemon rind, lemon juice, prepared mustard, olive oil, thyme, salt, pepper and garlic in a 13 x 9- inch baking dish. Add squash, rutabaga, carrot, and onion and toss well.

Bake mixture for 30 minutes or until lightly browned, stirring occasionally. Remove from oven and reduce oven temperature to 350 degrees F

Combine squash mixture, chicken, kielbasa, beans, cabbage, broth, juice and butter in a large Dutch oven. Bake at 350 F. for 50 minutes or until vegetables are tender, stirring occasionally.

Source: Cooking Light Magazine

Please note that some ingredients and brands may not be available in every store.

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