Winter Stew with Chestnuts



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

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 20 %
Fat 5.5 g
Satfat 1.4 g
Monofat 2.1 g
Polyfat 1.4 g
Protein 15.4 g
Carbohydrate 35.6 g
Fiber 6.2 g
Cholesterol 38 mg
Iron 2.2 mg
Sodium 1133 mg
Calcium 108 mg


2 acorn squash (about 1 pound each)
4 cups (1-inch) cubed peeled turnips (about 1 pound)
Cooking spray
1 tablespoon olive oil
1 3/4 cups chopped onion
1 1/4 cups (1/4-inch-thick) sliced carrot
3/4 cup chopped green onions
2 garlic cloves, minced
1 cup chopped cooked shelled chestnuts (about 1 pound in shell)
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (28-ounce) can crushed tomatoes, undrained
2 tablespoons cornstarch
2 tablespoons water
3 cups chopped smoked turkey or turkey ham
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon black pepper


Preheat oven to 400°.

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.

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.

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.