Sage and Garlic Vegetable Bake Recipe - BettyCrocker.com

Ingredients

• 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