Yield
8 servings (serving size: 1 1/2 cups)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Cut squash lengthwise in half; discard seeds and stringy membrane. Cut each half lengthwise into quarters. Place squash and turnips on a baking sheet coated with cooking spray. Bake at 400° for 25 minutes; cool. Scoop out pulp from each squash piece; discard rind. Cut into 1-inch cubes.

Step 3

Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrot, green onions, and garlic, and sauté 8 minutes. Add squash, turnips, chestnuts, broth, and tomatoes. Cover and simmer 25 minutes.

Step 4

Combine cornstarch and water in a small bowl. Add cornstarch mixture, turkey, and remaining ingredients to pan; bring to a boil. Reduce heat; simmer 25 minutes.

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