St. Louis Style Vegetable "Jambalaya"
By Lauren M. from Holt High School, Wentzville, Missouri.
Mouthwatering combination of fresh roasted vegetables and seasonings. This delicious main dish is sure to please picky eaters and make kids enjoy eating vegetables. There is just enough turkey sausage here to add flavor and the meatiness that kids here in the midwest want.
Serving size: 1 cup
|From Saturated Fat||6%|
|Ingredient||6 servings||50 servings|
|Butternut Squash||1 1/8 cup||-|
|Bell Pepper (mix of red and green)||3/4 cup||-|
|Turkey Sausage (Italian, mild), pre cooked||1/2 cup||-|
|Red Onion||1/4 cup||-|
|Carrots, unpeeled||2/3 cup||-|
|Canola Oil||1 1 1/2 Tbsp||-|
|Cayenne Pepper||1/4 tsp||-|
|Garlic Powder||1/2 Tbsp||-|
|Italian Seasoning Blend (no salt added)||3/4 tsp||-|
|Cooked Brown Rice||3 cups||-|
|Kosher Salt||1/2 tsp||-|
|Ground Black Pepper||1/2 tsp||-|
Preheat oven to 425 degrees.
Chop all vegetables and turkey sausage into bite sized pieces (about 1/2 inch in size). Reserve butternut squash and turkey sausage separately in two different bowls.
Combine all spices except the salt and pepper in a small bowl. Reserve.
Toss butternut squash with 1/2 Tbsp of the canola oil. Sprinkle with a very small amount of the salt (1/8 tsp). Place on a 1/2 sheet pan and roast for 15 minutes.
Toss remaining vegetables and sausage with the remaining oil, spice mixutre, 1/8 tsp of the salt and 1/2 tsp of black pepper. Add to the pan with the butternut squash and roast for an additional 15 - 20 minutes or until all vegetables are tender but not mushy and the turkey sausage has heated through.
Mix all items together in a bowl. Adjust seasoning. Portion 3/4 cup of the vegetable mixutre over 1/2 cup of the cooked brown rice. Serve immediately.