Directions:
- Place the squash, potatoes, parsnips and onion in a shallow 3-qt. baking dish. Combine the oil, salt and tarragon; drizzle over vegetables and toss to coat. Bake, uncovered, at 375° for 1 hour or until tender, stirring once.
- Meanwhile, in a large saucepan, bring broth to a boil. Add broccoli and lemon peel. Reduce heat; cover and cook for 2 minutes or until broccoli is crisp-tender.
- In a small bowl, combine cornstarch and 1/2 cup milk until smooth. Add to broccoli. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to roasted vegetables; stir to combine.
- In a small bowl, combine the baking mix, cornmeal, cayenne and remaining milk until smooth. Drop batter in 12 mounds over hot vegetables. Bake, uncovered, for 15-20 minutes or until topping is browned. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.99 Kcal (1030 kJ) | ||
| Calories from fat | 70.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.87g | 12% | |
|---|---|---|---|
| Cholesterol | 2.34mg | 1% | |
| Sodium | 540.57mg | 23% | |
| Potassium | 632.65mg | 13% | |
| Total Carbs | 39.83g | 13% | |
| Sugars | 7.94g | 32% | |
| Dietary Fiber | 4.07g | 16% | |
| Protein | 5.89g | 12% | |
| Vitamin C | 33.8mg | 56% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 1.5mg | 8% | |
| Calcium | 150.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 114.24 Kcal (478 kJ) | ||
| Calories from fat | 32.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 12% | |
|---|---|---|---|
| Cholesterol | 1.09mg | 1% | |
| Sodium | 251.05mg | 23% | |
| Potassium | 293.81mg | 13% | |
| Total Carbs | 18.5g | 13% | |
| Sugars | 3.69g | 32% | |
| Dietary Fiber | 1.89g | 16% | |
| Protein | 2.73g | 12% | |
| Vitamin C | 15.7mg | 56% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 0.7mg | 8% | |
| Calcium | 69.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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