Autumn Ragout with Roasted Vegetables

Name: Autumn Ragout with Roasted Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters Pennsylvania-Dutch Apple Butter or; 118 milliliters apple juice; 710 milliliters (1-inch) cubed peeled butternut sqaush; 425 grams navy beans, drained; 473 milliliters (1-inch) cubed carrot; 1 teaspoon dried thyme; 4 garlic cloves, chopped; 3 teaspoons fresh lemon juice; 1 teaspoon grated lemon rind; 473 milliliters low-salt chicken broth; 2 teaspoons prepared mustard; 473 milliliters (1-inch) pieces napa (Chinese) cabbage; 2 teaspoons olive oil; 118 milliliters Spiced Pear Butter; 1 teaspoons pepper; 1 small red onion, cut into 1-inch pieces; 473 milliliters (1-inch) cubed peeled rutabaga; 1 teaspoons salt; 680 grams skinned, boned chicken breast, cut into 1-inch pieces; 227 grams turkey kielbasa, cut into 1/2-inch pieces

You can never have too many side dish recipes, so give Autumn Ragout with Roasted Vegetables a try. One portion of this dish contains roughly 11g of protein, 3g of fat, and a total of 228 calories. This recipe serves 10. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of lemon juice, rutabaga, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and dairy free diet.