Winter Stew with Chestnuts

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

Preparation

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.