Serves: 4
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cups squash or pumpkin, peeled and cut into 1-inch cubes
- 1 cup water
- 2 cups turkey, diced
- ½ teaspoon celtic sea salt
- ¼ teaspoon ground black pepper
Instructions
- Heat olive oil in a large skillet
- Sauté onion for 10-15 minutes, until caramelized
- Add squash or pumpkin, cover skillet and cook 10 minutes
- Add water, cover and cook an additional 10 minutes
- Add turkey, salt and pepper and cook 10 minutes
- Serve
The trick with this turkey hash is to let the squash (or pumpkin) get nice and mooshy (for lack of a better technical term). You can also try using pre-cooked squash leftovers which will reduce your cooking time.
