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30 minutes
1 hour 45 minutes
- 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
- Preheat oven to 375°F. Combine all ingredients in a 3-quart casserole dish, gently breaking up large tomato pieces.
- Place a lid on the casserole and bake for 1 to 1 hour 15 minutes, or until the vegetables and barley are tender.
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