Autumn Ragout with Roasted Vegetables

Autumn Ragout with Roasted Vegetables
Photo by Howard L. Puckett

Ingredients

  • 2 teaspoons olive oil
  • ½ cup Pennsylvania-Dutch Apple Butter or Spiced Pear Butter
  • 3 cups (1-inch) cubed peeled butternut sqaush
  • ½ teaspoon salt
  • ½ cup Pennsylvania-Dutch Apple Butter or Spiced Pear Butter
  • ½ teaspoon salt
  • 1 small red onion, cut into 1-inch pieces
  • + 68 more ingredients
    • ½ cup Pennsylvania-Dutch Apple Butter or Spiced Pear Butter
    • 4 garlic cloves, chopped
    • 2 cups low-salt chicken broth
    • 2 teaspoons olive oil
    • 2 cups (1-inch) cubed carrot
    • 2 cups (1-inch) cubed peeled rutabaga
    • 2 cups (1-inch) pieces napa (Chinese) cabbage
    • 1 ½ pounds skinned, boned chicken breast, cut into 1-inch pieces
    • 4 garlic cloves, chopped
    • ½ teaspoon pepper
    • 2 teaspoons olive oil
    • ½ teaspoon pepper
    • 2 teaspoons prepared mustard
    • 1 teaspoon grated lemon rind
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 2 cups (1-inch) cubed peeled rutabaga
    • ½ cup apple juice
    • 2 teaspoons prepared mustard
    • 2 cups (1-inch) cubed peeled rutabaga
    • 2 cups low-salt chicken broth
    • 2 cups low-salt chicken broth
    • 1 (15-ounce) can navy beans, drained
    • 1 (15-ounce) can navy beans, drained
    • 2 teaspoons olive oil
    • 1 teaspoon dried thyme
    • 3 teaspoons fresh lemon juice
    • 3 cups (1-inch) cubed peeled butternut sqaush
    • 2 teaspoons prepared mustard
    • ½ teaspoon pepper
    • 1 small red onion, cut into 1-inch pieces
    • 2 cups low-salt chicken broth
    • 2 cups (1-inch) cubed carrot
    • 1 ½ pounds skinned, boned chicken breast, cut into 1-inch pieces
    • 1 ½ pounds skinned, boned chicken breast, cut into 1-inch pieces
    • 1 teaspoon dried thyme
    • 4 garlic cloves, chopped
    • 2 cups (1-inch) cubed carrot
    • 1 (15-ounce) can navy beans, drained
    • 1 small red onion, cut into 1-inch pieces
    • 1 small red onion, cut into 1-inch pieces
    • ½ cup Pennsylvania-Dutch Apple Butter or Spiced Pear Butter
    • 1 ½ pounds skinned, boned chicken breast, cut into 1-inch pieces
    • 2 teaspoons prepared mustard
    • 3 teaspoons fresh lemon juice
    • 4 garlic cloves, chopped
    • 2 cups (1-inch) pieces napa (Chinese) cabbage
    • ½ cup apple juice
    • ½ cup apple juice
    • ½ pound turkey kielbasa, cut into 1/2-inch pieces
    • 1 teaspoon dried thyme
    • ½ teaspoon salt
    • 1 teaspoon dried thyme
    • 3 cups (1-inch) cubed peeled butternut sqaush
    • 1 teaspoon grated lemon rind
    • 3 teaspoons fresh lemon juice
    • ½ cup apple juice
    • 2 cups (1-inch) pieces napa (Chinese) cabbage
    • 3 cups (1-inch) cubed peeled butternut sqaush
    • 2 cups (1-inch) cubed peeled rutabaga
    • 2 cups (1-inch) cubed carrot
    • 2 cups (1-inch) pieces napa (Chinese) cabbage
    • ½ pound turkey kielbasa, cut into 1/2-inch pieces
    • 1 (15-ounce) can navy beans, drained
    • 3 teaspoons fresh lemon juice
    • ½ pound turkey kielbasa, cut into 1/2-inch pieces
    • ½ pound turkey kielbasa, cut into 1/2-inch pieces
    • 1 teaspoon grated lemon rind

Preheat oven to 450°. 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. Com...

View full recipe at My Recipes

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