Add the 2 tbsp. (1 oz / 28g) of extra virgin olive oil to a large skillet set over medium heat, then add the diced onion and sauté for about 10 minutes, stirring occasionally, until beautifully caramelized.

Add the 3 cups (14.8 oz / 420g) of cubed pumpkin or butternut squash to the skillet along with the 1 cup (8.3 oz / 236g) of water to help steam the vegetables, then cover the skillet and cook for about 10 minutes until the squash is tender.

Stir in the 2 cups (10 oz / 283g) of diced turkey, 0.5 tsp. (0.1 oz / 3g) of sea salt, and 0.25 tsp. (0.02 oz / 0.6g) of freshly ground black pepper, continuing to cook uncovered for a final 10 minutes until the turkey is heated through and the liquid has evaporated.

Remove the skillet from the heat, portion the hash onto plates, and serve hot.

Don't Rush the Onions: Letting the onions caramelize for the full 10 minutes over medium heat is crucial. This builds a deep, sweet, and savory foundation that balances the earthiness of the squash perfectly.

Keep Your Cuts Uniform: When slicing your pumpkin or butternut squash, make sure your cubes are identical in size. This guarantees even cooking so you aren't left with some mushy pieces and some raw, crunchy ones.

Let It Crisp: When you add the turkey in the final step, press the mixture down lightly with your spatula and let it sit undisturbed for a minute or two before stirring. This helps develop a beautiful, slightly crispy crust on the bottom!

Top It with an Egg: If you want to turn this into the ultimate brunch skillet, crack a couple of eggs over the top during the last 3-4 minutes of cooking and cover the skillet until the whites are set. The runny yolk acts as a rich sauce for the hash.