Sauteed Pumpkin With Tarragon, Bone Broth, and Coconut Oil Drizzle
The Honest Kitchen
Ingredients
- 1 cup peeled, fresh pumpkin chopped into 1/4" cubes
1 tsp. chopped fresh tarragon (or 1/2 tsp. dried)
3 tbsp. Honest Kitchen instant Bone Broth mix [1]
1 cup hot water
3 tbsp. coconut oil
3 tbsp. Proper Toppers (chicken or turkey recipe) [2]
2 tbsp. olive oil
Directions
- Set a large frying pan over medium heat to begin warming.
- Add the olive oil, and then carefully add the pumpkin cubes once the oil is hot (it should sizzle slightly when the first cube is added).
- Sautee for about 9 minutes.
- Meanwhile, make a cup of instant bone broth by mixing the powder with the cup of warm water, and whisk.
- Give the pumpkin cubes a stir to make sure they don't stick to the pan.
- Add the coconut oil to the warm bone broth (it will liquefy at this point if it's solid when added).
- Carefully pour the bone broth and coconut mixture onto the pumpkin, stir carefully, and continue to simmer for 2 to 3 minutes more, until the pumpkin is completely cooked through and tender.
- Cool sufficiently, and sprinkle with Proper Toppers just before serving.
Information
- Category
- Pet Treats, Dog Food
- Cuisine
- North American
- Total Time
- 29 minutes, 59 seconds