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 ⓘ
Instructions
- 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 saute 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 & Diet Analysis (per serving)
1056
kcal
53% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).