Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0
Recipe by Cooking Light October 1997

Gallery

Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary

Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

231 calories; calories from fat 24%; fat 6.1g; saturated fat 0.9g; mono fat 1.7g; poly fat 1.4g; protein 23.4g; carbohydrates 25.1g; fiber 3.7g; cholesterol 62mg; iron 2.6mg; sodium 543mg; calcium 93mg.
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