Autumn Ragout with Roasted Vegetables

By Lv2Cook

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 garlic cloves chopped
• 3 cups (1-inch) cubed peeled butternut squash
• 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

Preparation

Step 1

Preheat oven to 450º. Combine the first 8 ingredients in a 13 × 9-inch baking dish.

Add squash, rutabaga, carrot, and onion, and toss well. Bake mixture at 450º for 30 minutes or until lightly browned, stirring occasionally. Remove from oven, and reduce oven temperature to 350º.

Combine squash mixture, chicken, and remaining ingredients in a large Dutch oven. Bake at 350º for 50 minutes or until vegetables are tender, stirring occasionally.

Serving Size: 1 cup