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Greek Turkey and Pumpkin Skillet | In 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Zartes Putenbrustfilet trifft auf aromatisch gebratenen Hokkaido-Kürbis, rote Zwiebeln und cremigen Feta. Mit mediterranem Oregano und frischer Zitrone verfeinert – ein schnelles, herbstliches Pfannengericht in nur 25 Minuten.
Preparation method
Preparation & Searing the Meat
Pat the turkey breast dry and cut into bite-sized strips. Season with a little table salt and ground black pepper. Wash the Hokkaido pumpkin, halve it, remove the seeds, and cut into approx. 1–2 cm cubes (the skin is edible). Peel the red onions and cut into wedges. Finely chop the garlic.
Heat 2 tbsp olive oil in a large skillet. Sear the turkey strips over high heat for 3–4 minutes on all sides until lightly browned. Then remove from the pan and set aside briefly on a plate.
Sautéing the Pumpkin & Finishing the Skillet
Add the remaining olive oil to the pan. Add the pumpkin cubes and red onion wedges and sauté over medium heat for approx. 8–10 minutes until the pumpkin is tender-crisp and aromatically browned. In the last 2 minutes, add the chopped garlic and dried oregano.
Chef's tip
Hokkaido pumpkin does not need to be peeled – the skin softens wonderfully during cooking, providing great flavor and a vibrant color.
Only crumble the feta over the dish at the very end with the heat turned off, so that it stays juicy and creamy and does not melt completely.
30 min
Under an hour
