Recipe for Autumn Ragout with Roasted Vegetables

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Yield:

Ingredients:

Amount	Ingredient
1 tsp	grated lemon rind
3 tbl	fresh lemon juice
2 tsp	prepared mustard
2 tsp	olive oil
1 tsp	dried thyme
1/2 tsp	salt
1/2 tsp	pepper
4 x	garlic cloves chopped
3 cup	cubed peeled butternut squash 1 inch cubes
2 cup	cubed peeled rutabaga 1 inch cubes
2 cup	cubed carrot 1 inch cubes
1 sm	red onion cut into 1-inch pieces
1/2 lb	skinless boneless chicken breast cut into 1-inch pieces
1/2 lb	turkey kielbasa cut into 1/2-inch pieces
2 cup	napa (Chinese) cabbage 1 inch pieces
2 cup	low-salt chicken broth
1/2 cup	apple juice
1/2 cup	pennsylvania-dutch apple butter or spiced pear butter

Instructions:

Instructions: 1. Preheat oven to 450 F.

2. 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 oF for 30 minutes or until lightly browned, stirring occasionally Remove from oven, and reduce oven temperature to 350 oF. Combine squash mixture, chicken, and remaining ingredients in a large Dutch oven. Bake at 350 oF for 50 minutes or until vegetables are tender, stirring occasionally.

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

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