Cheesy Harvest Vegetables Recipe

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Ingredients:

Serving

2 lbs mixed butternut squash (fall vegetables, about 6 cups) or 2 lbs sweet potatoes (fall vegetables, about 6 cups) or 2 lbs turnips (fall vegetables, about 6 cups) or 2 lbs parsnips (fall vegetables, about 6 cups) or 2 lbs carrots, peeled, cut into 1-inch cubes ( fall vegetables , about 6 cups)
3 cups milk
1 (8 oz) package cream cheese, cubed
1 cup shredded parmesan cheese
1/8 tsp ground nutmeg
8 ritz crackers, crushed

Directions:

Preheat oven to 350*.
Place vegetables and milk in large saucepan. Bring to a boil on medium-high heat.
Reduce heat to medium-low, simmer 20 minutes or until vegetables are tender, stirring occasionally.
Add cream cheese; cook until completely melted and mixture is well blended, stirring frequently.
Stir in Parmesan cheese and nutmeg.
Pour into 2-quart casserole dish; sprinkle with cracker crumbs.
Bake 30 minutes or until top is golden brown and vegetable mixture is heated through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	108.82 Kcal (456 kJ)
Calories from fat	28.19 Kcal
		% Daily Value*
Total Fat	3.13g	5%
Cholesterol	10.34mg	3%
Sodium	179.17mg	7%
Potassium	445.69mg	9%
Total Carbs	14.93g	5%
Sugars	5.66g	23%
Dietary Fiber	1.82g	7%
Protein	6.32g	13%
Vitamin C	19mg	32%
Vitamin A	0.9mg	30%
Iron	1mg	5%
Calcium	236.2mg	24%

Amount Per 100 g
Calories	62.16 Kcal (260 kJ)
Calories from fat	16.1 Kcal
		% Daily Value*
Total Fat	1.79g	5%
Cholesterol	5.91mg	3%
Sodium	102.35mg	7%
Potassium	254.6mg	9%
Total Carbs	8.53g	5%
Sugars	3.23g	23%
Dietary Fiber	1.04g	7%
Protein	3.61g	13%
Vitamin C	10.9mg	32%
Vitamin A	0.5mg	30%
Iron	0.6mg	5%
Calcium	134.9mg	24%

* 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.

Tastes

salty
savory
bitter
sweet

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