This one-pan dinner is hearty, healthy, and packed with fall flavor.
You’ve got sweet pumpkin, savory ground turkey, creamy black beans, and warm spices all coming together in one skillet.
It’s the kind of meal that feels cozy but is still light and packed with protein.
It’s quick to cook, easy to clean up, and perfect for weeknights when you don’t want to overthink dinner.
Why I Love This Recipe
I started making this skillet on busy nights when I didn’t want to clean a bunch of pots, and it quickly became a go-to. There’s something so satisfying about the way the pumpkin gets soft and a little caramelized while the turkey soaks up all the flavor from the spices.
- One pan = easy cleanup
- High in protein and fiber
- Naturally gluten-free
- Feels like comfort food but actually super balanced
- It reheats beautifully
What You’ll Need
- 1 lb ground turkey (93% lean)
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 cups fresh pumpkin, peeled and cubed into ½-inch pieces
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 (15 oz) can black beans, drained and rinsed
- ½ cup low-sodium chicken broth
- Juice of ½ lime
- Fresh cilantro, chopped (for garnish)
Pro Tips
- Cut the pumpkin into small, even cubes so it cooks evenly and softens faster
- Don’t skip browning the turkey — it builds so much flavor
- Use fresh garlic over garlic powder for a real flavor punch
- Add the broth gradually if your pumpkin is releasing a lot of moisture
- Let it sit for a few minutes before serving so the flavors settle
Tools You’ll Need
- Large nonstick skillet
- Wooden spoon or silicone spatula
- Sharp chef’s knife
- Cutting board
- Can opener
- Measuring spoons and cups
Substitutions and Variations
- Swap fresh pumpkin for butternut squash or sweet potatoes
- Use ground chicken or beef instead of turkey
- Add chopped spinach or kale at the end for extra greens
- Spice it up with chili flakes or a pinch of cayenne
Make Ahead Tips
Chop your onions, garlic, and pumpkin the day before and store them in the fridge. You can also brown the turkey ahead of time and keep it in the fridge for up to 2 days.
Servings & Time
Serves: 4
Cook Time: 30 minutes
Macros (Per Serving)
- Calories: 310
- Protein: 28g
- Carbs: 20g
- Fat: 14g
- Fiber: 6g
Why This Recipe Works (Quick Science)
Pumpkin is low in calories but rich in fiber and natural sugars, which caramelize when cooked — giving a sweet contrast to savory turkey. Ground turkey absorbs the aromatics and spices like a sponge, and the black beans add a creamy, earthy base with extra protein and fiber to keep you full.
Common Mistakes
- Using too large pumpkin cubes: They take too long to cook and won’t soften properly
- Not browning the meat: You lose flavor if you skip this
- Adding the beans too early: They can get mushy if they simmer too long
- Too much broth: Makes it soupy — only add what you need
What to Serve With
- Warm corn tortillas or brown rice
- A crisp green salad with lime vinaigrette
- Roasted plantains or sautéed greens
FAQ
Can I use canned pumpkin?
No, you need cubed pumpkin for texture — canned pumpkin is purée.
Can I freeze it?
Yes! Let it cool completely and freeze for up to 2 months.
Is this spicy?
Nope, it’s mild — but you can add spice if you like.
Can I use frozen pumpkin?
Yes, just thaw it and pat dry so it doesn’t water down the dish.
Full Recipe & Instructions
Step 1: Sauté the Onion & Garlic
Add 2 tbsp olive oil to a large nonstick skillet over medium heat. Add 1 small diced yellow onion and 3 minced garlic cloves. Cook for 3–4 minutes until soft and fragrant.
Step 2: Brown the Ground Turkey
Add 1 lb ground turkey to the skillet. Break it up with a wooden spoon and cook for 6–7 minutes until browned and cooked through.
Step 3: Add Pumpkin and Spices
Stir in 2 cups peeled and cubed fresh pumpkin (½-inch pieces), 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Cook for 5 minutes, stirring often.
Step 4: Add Broth and Simmer
Pour in ½ cup low-sodium chicken broth. Cover and reduce heat to low. Let simmer for 10 minutes or until pumpkin is fork-tender.
Step 5: Add Black Beans and Finish
Stir in 1 (15 oz) can of drained and rinsed black beans and the juice of ½ lime. Cook uncovered for 2–3 more minutes until everything is hot and combined. Taste and adjust seasoning if needed.
Step 6: Garnish and Serve
Turn off the heat. Sprinkle with chopped fresh cilantro and serve warm in bowls.
Leftovers & Storage
Let it cool completely, then store in airtight containers in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of broth if needed. You can also freeze it for up to 2 months.
Wrap Up
This Pumpkin & Ground Turkey Skillet is one of those recipes that feels like a little win after a long day — it’s easy, hearty, and full of cozy flavor. Give it a try and let me know in the comments how it turned out for you or if you have any questions!