Winter Stew with Chestnuts
Winter Stew with Chestnuts might be just the main course you are searching for. This recipe makes 8 servings with 312 calories, 16g of protein, and 12g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. Head to the store and pick up acorn squash, rosemary, canned tomatoes, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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.
Heat olive oil in a Dutch oven over medium heat.
Add chopped onion, carrot, green onions, and garlic, and saut 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.