Sage and garlic vegetable bake
Preparation time: 1 hr and 50 min
1 medium butternut squash, peeled, cut into 1-inch pieces (3 cups)
2 medium parsnips, peeled, cut into 1-inch pieces (2 cups)
2 cans (14.5 oz each) stewed tomatoes, undrained
2 cups frozen cut green beans (from 12-oz bag)
1 medium onion, coarsely chopped (1/2 cup)
1/2 cup uncooked quick-cooking barley
1/2 cup water
1 teaspoon dried sage leaves
1/2 teaspoon seasoned salt
2 cloves garlic, finely chopped
1. Heat oven to 375 F. In ungreased 3-quart casserole, mix all ingredients, breaking up large pieces of tomatoes.
2. Cover; bake 1 hour to 1 hour 15 minutes or until vegetables and barley are tender.