Ingredients
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 oz each) stewed tomatoes, undrained
2
cups frozen cut green beans (from 12 oz bag)
1/2
cup coarsely chopped onion
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
Preparation
Heat oven to 375°F. In ungreased 3-quart casserole, mix all ingredients, breaking up large pieces of tomatoes.
Cover casserole. Bake 1 hour to 1 hour 15 minutes or until vegetables and barley are tender.
