Autumn Ragout With Roasted Vegetables Recipe

• 1 tsp grated lemon rind
• 3 Tbsp. fresh lemon juice
• 2 tsp prepared mustard
• 2 tsp extra virgin olive oil
• 1 tsp dry thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 x garlic cloves minced
• 3 c. cubed peeled butternut squash 1 inch cubes
• 2 c. cubed peeled rutabaga 1 inch cubes
• 2 c. cubed carrot 1 inch cubes
• 1 sm red onion cut into 1-inch pcs
• 1 1/2 lb skinless boneless chicken breast cut into 1-inch pcs
• 1/2 lb turkey kielbasa cut into 1/2-inch pcs
• 2 c. napa (Chinese) cabbage 1 inch pcs
• 2 c. low-salt chicken broth
• 1/2 c. apple juice
• 1/2 c. pennsylvania-dutch apple butter or possibly spiced pear butter
• 15 ounce navy beans liquid removed

1. 1.
2. Preheat oven to 450 F.
3. 2.
4. Combine the first 8 ingredients in a 13 x 9 inch baking dish.
5. Add in squash, rutabaga, carrot, and onion, and toss well.
6. Bake mix at 450 oF for 30 min or possibly till lightly browned, stirring occasionally Remove from oven, and reduce oven temperature to 350 oF.
7. Combine squash mix, chicken, and remaining ingredients in a large Dutch oven.
8. Bake at 350 oF for 50 min or possibly till vegetables are tender, stirring occasionally.
9. Yield: 10 servings (serving size: 1 c.).

lemon rind, lemon juice, mustard, olive oil, thyme, salt, pepper, garlic, red onion, chicken, turkey kielbasa, cabbage, lowsalt, apple juice, pennsylvaniadutch

Taken from cookeatshare.com/recipes/autumn-ragout-with-roasted-vegetables-72232 (may not work)