Recipe

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• 2 acorn squash (about 1 lb each)
• 4 cups (1-inch) cubed peeled turnips (about 1 lb)
• cooking spray
• 1 tbsp 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 lb in shell )
• 2 (16-oz) cans fat-free , less-sodium chicken broth
• 1 (28-oz) can crushed tomatoes, undrained
• 2 tbsp cornstarch
• 2 tbsp water
• 3 cups chopped smoked turkey
• 1/2 tsp dried oregano
• 1/4 tsp dried rosemary, crushed
• 1/8 tsp black pepper

• 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.