This comforting autumn ragout brings together the best of the harvest season. Roasted butternut squash, rutabaga, and carrots develop deep, caramelized flavors before melding with tender chicken breast and savory turkey kielbasa. The sauce is enriched with apple juice and apple butter, creating a subtle sweetness that balances the earthy vegetables and aromatic thyme. It’s a satisfying, protein-rich main course perfect for chilly evenings. Despite its rich taste, the dish remains low in fat, making it an excellent choice for health-conscious cooks who refuse to compromise on flavor. Serve with crusty bread to soak up the delicious juices.
Low-Fat Autumn Ragout With Roasted Vegetables
Description
This comforting autumn ragout brings together the best of the harvest season. Roasted butternut squash, rutabaga, and carrots develop deep, caramelized flavors before melding with tender chicken breast and savory turkey kielbasa. The sauce is enriched with apple juice and apple butter, creating a subtle sweetness that balances the earthy vegetables and aromatic thyme. It's a satisfying, protein-rich main course perfect for chilly evenings. Despite its rich taste, the dish remains low in fat, making it an excellent choice for health-conscious cooks who refuse to compromise on flavor. Serve with crusty bread to soak up the delicious juices.Directions
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Preheat oven to 450°F (230°C).
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In a 13x9-inch baking dish, combine the grated lemon rind, lemon juice, mustard, olive oil, thyme, salt, pepper, and chopped garlic.
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Add the butternut squash, rutabaga, carrots, and red onion to the baking dish and toss well to coat evenly with the seasoning mixture.
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Bake the vegetables at 450°F (232°C) for 30 minutes, stirring occasionally, until lightly browned and beginning to soften.
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Remove the dish from the oven and reduce the oven temperature to 350°F (175°C).
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Transfer the roasted vegetable mixture into a large Dutch oven or oven-safe pot.
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Add the chicken pieces, turkey kielbasa, napa cabbage, chicken broth, apple juice, apple butter, and navy beans to the Dutch oven.
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Stir gently to combine all ingredients. Cover the pot with a lid.
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Bake at 350°F (177°C) for 50 minutes, or until the vegetables are tender, the chicken is cooked through, and the flavors have melded. Stir occasionally if possible.
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Serve hot.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 486kcal
- % Daily Value *
- Total Fat 21.9g34%
- Saturated Fat 11.2g56%
- Cholesterol 112.7mg38%
- Sodium 1500.1mg63%
- Total Carbohydrate 35.5g12%
- Dietary Fiber 11.9g48%
- Sugars 5.5g
- Protein 34.5g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
