Recipe by Cooking Light December 1999


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

246 calories; calories from fat 20%; fat 5.5g; saturated fat 1.4g; mono fat 2.1g; poly fat 1.4g; protein 15.4g; carbohydrates 35.6g; fiber 6.2g; cholesterol 38mg; iron 2.2mg; sodium 1133mg; calcium 108mg.