Autumn Ragout with Roasted Vegetables

Ingredients

• 0.5 cup pennsylvania-dutch apple butter or 
• 0.5 cup apple juice 
• 3 cups butternut sqaush cubed peeled (1-inch)
• 15 ounce navy beans drained canned
• 2 cups carrots cubed (1-inch)
• 1 teaspoon thyme leaves dried
• 4  garlic cloves chopped
• 3 teaspoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 2 cups low-salt chicken broth 
• 2 teaspoons mustard prepared
• 2 cups pieces napa cabbage chinese (1-inch) ()
• 2 teaspoons olive oil 
• 0.5 cup spiced pear butter 
• 0.5 teaspoon pepper 
• 1 small onion red cut into 1-inch pieces
• 2 cups rutabaga cubed peeled (1-inch)
• 0.5 teaspoon salt 
• 1.5 pounds skinned cut into 1-inch pieces
• 0.5 pound turkey kielbasa cut into 1/2-inch pieces

Equipment

• oven
• baking pan
• dutch oven

Directions

1. Preheat oven to 45
2. Combine the first 8 ingredients in a 13 x 9-inch baking dish.
3. Add squash, rutabaga, carrot, and onion, and toss well.
4. Bake mixture at 450 degrees for 30 minutes or until lightly browned, stirring occasionally.
5. Remove from oven, and reduce oven temperature to 350 degrees.
6. Combine squash mixture, chicken, and remaining ingredients in a large Dutch oven.
7. Bake at 350 degrees for 50 minutes or until vegetables are tender, stirring occasionally.