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	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	lbs.	skinned boned chicken breast, cut into 1-inch pieces

1/2	lb.	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

1	can	(15 oz.) navy beans, drained

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:

1. Preheat oven to 450 F. 2. Combine lemon rind, lemon juice, prepared mustard, olive oil, thyme, salt, pepper and garlic in a 13x9 inch baking dish. Add squash, rutabaga, carrot, and onion and toss well. 3. Bake mixture at 450 F. for 30 minutes or until lightly browned, stirring occasionally. Remove from oven and reduce oven temperature to 350 F. Combine squash mixture, chicken, and remaining ingredients in a large Dutch oven. Bake at 350 F. for 50 minutes or until vegetables are tender, stirring occasionally.

Harps Recipes

Autumn Ragout with Roasted Vegetables

Ingredients

Nutrition Facts

Directions:

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