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Autumn Ragout with Roasted Vegetables

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield

10 servings (serving size: 1 cup)

Ingredients

  • 1 teaspoon grated lemon rind
  • 3 teaspoons 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 (1-inch) cubed peeled butternut sqaush
  • 2 cups (1-inch) cubed peeled rutabaga
  • 2 cups (1-inch) cubed carrot
  • 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 (1-inch) pieces napa (Chinese) cabbage
  • 2 cups low-salt chicken broth
  • 1/2 cup apple juice
  • 1/2 cup Pennsylvania-Dutch Apple Butter or
  • 1/2 cup Spiced Pear Butter
  • 1 (15-ounce) can navy beans, drained

Nutrition Information

  • calories 231
  • caloriesfromfat 24 %
  • fat 6.1 g
  • satfat 0.9 g
  • monofat 1.7 g
  • polyfat 1.4 g
  • protein 23.4 g
  • carbohydrate 25.1 g
  • fiber 3.7 g
  • cholesterol 62 mg
  • iron 2.6 mg
  • sodium 543 mg
  • calcium 93 mg

How to Make It

  1. Preheat oven to 450º. 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 degrees for 30 minutes or until lightly browned, stirring occasionally. Remove from oven, and reduce oven temperature to 350 degrees. Combine squash mixture, chicken, and remaining ingredients in a large Dutch oven. Bake at 350 degrees for 50 minutes or until vegetables are tender, stirring occasionally.