Squash and Root Vegetable Saute

2 teaspoons reduced fat margarine
1/4 cup water
1 teaspoon dried sage leaves
1/2 teaspoon chicken flavor instant bouillon
2 cups peeled, cubed parsnips
1 cup peeled, seeded and cubed butternut squash
1 cup peeled cubed rutabaga

Make vegetable cubes about 1/2 inch in size. Melt margarine in a large nonstick skillet over medium high heat. Add all remaining ingredients and mix well. Reduce heat to medium, cover and cook about 10 minutes or until vegetables are tender, stirring occasionally.

Yield: 8 (1/2 cup) servings
Nutrition per serving: calories 50, percent calories from fat 20%, sodium 80 mg, cholesterol 0 mg.