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, 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 the 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 ay-shaped vegetable peeler. Slice the pumpkin into half-moons and then cut into cubes. I only use one half of a small pumpkin for this recipe, so feel free to save the other half for roasting!
To make Harvest Pumpkin Hash, you’ll need:
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 releasing 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!
leaves from 1 sprig of fresh thyme and 2 tsps of fresh chopped sage
Prep vegetables; cube the pumpkin (refer to above in my blog post for directions), dice the mushrooms, and chop the kale and fresh herbs.
Combine salt, pepper, garlic powder and onion powder in a small bowl.
Heat a skillet over medium heat. Add the ground turkey and the dried seasoning mixture to the skillet. Cook until browned, stirring occasionally and breaking into crumbles. Use a slotted spatula or spoon to scoop the ground turkey out into a bowl. Set aside.
Add 1 tbsp of oil to the same skillet along with the diced mushrooms and fresh thyme leaves. Cook for 2 minutes stirring occasionally. Next add the cubed pumpkin, 1/2 tsp of salt and another tbsp of oil. Cook while stirring until the pumpkin is tender.
Once the pumpkin can be easily pierced with a fork, add half of the ground turkey that you set aside back to the skillet (store the other half of the ground turkey in a container in the fridge to be used for future meals). Add 2 tbsp of chicken or vegetable broth and the fresh sage to the skillet and reduce heat to a simmer. Cook for 2-3 more minutes. Stir in chopped kale and cook until wilted. Enjoy with a fried egg on top or eat as is!
Approx. 2-3 FPs per serving. FP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using theFast Tract Diet to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.
Feel free to use a different ground meat if you prefer, like ground chicken or pork. For a vegetarian option, replace the ground meat with tofu or more mushrooms (add oil before cooking in the second step).
Don’t care for pumpkin? Swap it out for butternut squash or sweet potato (adjust cooking times as needed). Add in other roasted or sautéed veggies to the hash if you prefer.
I love to create recipes that nourish the body & soul. As someone with GERD (chronic acid reflux), Celiac Disease, & food allergies, I'm here to show you that you can still enjoy food even with dietary restrictions.