If you’ve followed me for awhile, then you know I have a strong bond with pumpkin. It’s just so delish and so so good for you! You can learn more about it in my Pumpkin Donut Holes post!
When fall hits, I start to really crave warm foods. Especially those made with pumpkin, squashes and root veggies. YUM.
This skillet was so delicious and it made a ton so the hubs and I were able to take leftovers to work for a few days. We were definitely not upset about that!
Ground Turkey Pumpkin Skillet:
1 small pumpkin
1 head garlic, minced (less if you’re not a garlic queen like me)
1 red onion
1 lb ground turkey (try organic when eating meat if you can)
1-2 TSP cumin
2 TSP paprika
1-2 TSP black pepper
Few shakes of pink himalyan salt
1 bell pepper
1 large sweet potato or russet potato, cubed (we went for the SP because of the nutritional benefits)
Daiya dairy free cheese (about 1/2 cup)
2 jalapenos, chopped
Cilantro to taste
- Bake pumpkin in the oven at 375 degrees for 35-40 minutes, let cool while you start the rest of the meal.
- Add olive oil, garlic and onion to the pan and cook for 1-2 minutes
- Add your ground turkey and cool fully. Then add spices (cumin, paprika, pepper and salt)
- Add bell pepper and cook for about 3 minutes
- Add sweet potato/potato, 1/2 water, stir and cook for about 10 minutes
- While the sweet potato is cooking, cube pumpkin and toss into skillet. Combine well.
- Once the sweet potato is tender, top with jalapenos and cheese. Cover and let sit until cheese has melted.
- Lastly, top with cilantro just before serving and ENJOY!
It seriously is so freaking tasty and such a good comfort food. If you want to make it a little healthier, skip the cheese and add in some black beans! It’s easy to throw everything together and perfect for meal prepping!
You can also sub butternut squash for the pumpkin. FALL, Y’ALL