Ragout with Roasted Vegetables

Ragout with Roasted Vegetables 1 teaspoon grated lemon rind 3 teaspoons fresh lemon juice 2 teaspoons prepared mustard 2 teaspoons olive oil 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon pepper 4 garlic cloves, chopped 3 cups (1-inch) cubed peeled butternut sqaush (I use acorn) 2 cups (1-inch) cubed peeled rutabaga (or turnip) 2 cups (1-inch) cubed carrot 1 small red onion, cut into 1-inch pieces 1 1/2 pounds skinned, boned chicken breast, cut into 1-inch pieces 1/2 pound turkey kielbasa, cut into 1/2-inch pieces 2 cups (1-inch) pieces napa (Chinese) cabbage 2 cups low-salt chicken broth 1/2 cup apple juice Or cider 1/2 cup Pennsylvania-Dutch Apple Butter or Spiced Pear Butter 1 (15-ounce) can navy beans, drained Preheat oven to 450º. 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 degrees for 30 minutes or until lightly browned, stirring occasionally. Remove from oven, and reduce oven temperature to 350 degrees. Combine squash mixture, chicken, and remaining ingredients in a large Dutch oven. Bake at 350 degrees for 50 minutes or until vegetables are tender, stirring occasionally. Yield: 10 servings (serving size: 1 cup)