• Heat oven to 375° F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

  • In a small bowl, combine salt, pepper, thyme, nutmeg and cayenne. In another bowl, combine cheese and garlic.

  • Layer half the butternut squash in dish; sprinkle with 1/2 teaspoon seasoning and 1/2 cup cheese mixture. Layer parsnips and carrots over squash and season with 1/2 teaspoon seasoning and 1/2 cup cheese, followed by chickpeas, onion and 1/2 teaspoon seasoning and 1/2 cup cheese. Top with turnip, remaining butternut squash and seasoning. Pour chicken broth over top. Cover with foil and bake at 375° F for 60 minutes. Remove foil and bake for an additional 30 minutes.

  • Combine panko and olive oil. Sprinkle evenly over vegetables. Broil 45 seconds or until lightly browned. Let stand 10 minutes.

Nutrition Facts

328 calories; 13 g total fat; 25 mg cholesterol; 687 mg sodium. 41 g carbohydrates; 15 g protein;