ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Winter Stew with Chestnuts

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  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.

  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.

  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.