Harvest Pumpkin Hash
You’ll love the fall-inspired flavors in this Harvest Pumpkin Hash! We are well into the season of pumpkin everything – they’re putting it in our coffee, smoothies, and desserts… no complaints over here though. As much as I love using the delicious winter squash in sweeter-tasting recipes, lately, I’ve been all about including it in savory dishes. Roasted as a side or in a hearty soup, I’m all in.
Aside from pumpkin being a generally safe option for people with chronic acid reflux, it offers many nutritional benefits! That’s right, your obsession with this season’s superfood is totally justified.
One cup of cubed pumpkin offers twice the daily recommended value of vitamin A (which promotes healthy vision, skin, teeth, and bones). Pumpkin is also a great source of vitamin C, potassium, and antioxidants which have been linked to benefiting the health of your heart. And don’t forget to save the seeds! They taste amazing roasted with coconut oil, cinnamon, maple syrup, and a little salt. Plus pumpkin seeds are rich in tryptophan, which aids in the production of serotonin (gimme all the mood-boosting food).
To peel and cube a pumpkin, start off by using a sharp chef’s knife to cut it in half lengthwise, leaving the whole stem on one half of the pumpkin. Scoop the seeds out and then peel the skin with a y-shaped vegetable peeler
To make Harvest Pumpkin Hash, you’ll need:
- ground turkey
- a pumpkin (I used a pumpkin used for pies from the grocery store)
- mushrooms (cremini or baby bella)
- kale (or spinach)
- avocado or olive oil
- chicken or vegetable broth
- fresh sage and thyme (dried can be used, just decrease the measurements)
- onion & garlic powder, salt, pepper
Top Harvest Pumpkin Hash with a fried egg or enjoy as is. The ground turkey can be replaced with ground chicken or pork if you prefer. For a vegetarian option, omit the meat and use tofu or increase the amount of mushrooms (make sure to add oil since you won’t have the juices released from the meat). Don’t care for pumpkin? Swap it out for butternut squash or sweet potato. This recipe is so versatile and pretty much the epitome of fall flavors with the sautéed pumpkin and fresh sage. I can’t wait for you to try it!
If you like this recipe, you may also enjoy…
- Zucchini Watercress Soup
- Turkey Meatballs in Mushroom Gravy
- Sweet Potato Noodles with Ground Turkey and Spinach
[tasty-recipe id=”1492″]
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