Winter Stew with Chestnuts

Ingredients

• 2 pound acorn squash 
• 0.1 teaspoon pepper black
• 28 ounce canned tomatoes crushed undrained canned
• 1.3 cups carrots sliced ()
• 1 cup honey shelled cooked chopped ( 1 pound in shell)
• 2 tablespoons cornstarch 
• 0.3 teaspoon rosemary dried crushed
• 32 ounce less-sodium chicken broth fat-free canned
• 2  garlic cloves minced
• 0.8 cup green onions chopped
• 3 cups turkey ham smoked chopped
• 1 tablespoon olive oil 
• 1.8 cups onion chopped
• 0.5 teaspoon oregano dried
• 4 cups turnips cubed peeled (1-inch) ( 1 pound)
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• dutch oven

Directions

1. Preheat oven to 40
2. Cut squash lengthwise in half; discard seeds and stringy membrane.
3. Cut each half lengthwise into quarters.
4. Place squash and turnips on a baking sheet coated with cooking spray.
5. Bake at 400 for 25 minutes; cool. Scoop out pulp from each squash piece; discard rind.
6. Cut into 1-inch cubes.
7. Heat olive oil in a Dutch oven over medium heat.
8. Add chopped onion, carrot, green onions, and garlic, and saut 8 minutes.
9. Add squash, turnips, chestnuts, broth, and tomatoes. Cover and simmer 25 minutes.
10. Combine cornstarch and water in a small bowl.
11. Add cornstarch mixture, turkey, and remaining ingredients to pan; bring to a boil. Reduce heat; simmer 25 minutes.