Keto Pumpkin & Beef Skillet Ragu

This recipe is a perfect example of the food how I eat most days. Easy to find ingredients that are nutrient dense and low in carbs, all cooked in one skillet for simplicity!

This simple one-pot meal is grain, dairy, nut and egg-free and it's rich in heart-healthy potassium which is often deficient in low-carb diets.

You can transform this simple keto recipe into a breakfast meal by simply serving just half of the option and adding one or two fried eggs on top!

Step-by-step

1. Cut the pumpkin in half and remove the seeds. I used Hokkaido pumpkin in this recipe. You can use any winter squash you like, just be aware of the different carbs content (e.g. butternut squash has almost twice the amount of carbs as Hokkaido). You can keep the seeds and use them for roasting.

   

2. Place the beef into a bowl and keep at room temperature while you prepare the pumpkin.

   

3. Peel and dice the pumpkin into small cubes.

   

4. Transfer to a pan greased with 2 tablespoons of ghee (or butter) and briefly roast from all sides. Season with salt and cover with a lid. Stir once or twice to prevent burning and cook for about 10 minutes on low-medium heat.

   

5. Meanwhile, slice the bacon into thin stripes and roast on a pan until brown. When done, set aside.

   

6. Mix the beef with the spices (paprika, cayenne pepper and black pepper) and season with salt. Place in another pan greased with 1 tablespoon of butter (or ghee) and cook until brown while stirring frequently.

   

7. When done, add the crisped up bacon. Remove from the heat and mix in freshly chopped parsley.

   

8. Add sautéed pumpkin and combine well. Place on a serving plate, garnish with more parsley and serve. Store any leftovers in the fridge fr up to 4 days.

   

Recipe

Keto Pumpkin & Beef Skillet Ragu

★★★★☆4.4 (44 ratings)

A simple yet delicious fall inspired one-pot meal. You'll need just a few common ingredients to make this ...

Hands on

20m

Overall

30m

Servings

6

5.3 g

Net carbs

28.8 g

Protein

40.7 g

Fat

508

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

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Ingredients 6 servings

• 800 g beef, minced, grass-fed (1.76 lb)
• 500 g pumpkin, diced (1.1 lb)
• 250 g bacon slices (8.8 oz)
• 3-4 tbsp fresh parsley
• 3 tbsp ghee or unsalted butter (45 ml)
• 1 tbsp paprika
• ¹/₂ tsp cayenne pepper
• salt and pepper, to taste

Instructions

1. Cut the pumpkin in half and remove the seeds. I used Hokkaido pumpkin in this recipe. You can use any winter squash you like, just be aware of the different carbs content (e.g. butternut squash has almost twice the amount of carbs as Hokkaido). You can keep the seeds and use them for roasting.

2. Place the beef into a bowl and keep at room temperature while you prepare the pumpkin.

3. Peel and dice the pumpkin into small cubes.

4. Transfer to a pan greased with 2 tablespoons of ghee (or butter) and briefly roast from all sides. Season with salt and cover with a lid. Stir once or twice to prevent burning and cook for about 10 minutes on low-medium heat.

5. Meanwhile, slice the bacon into thin stripes and roast on a pan until brown. When done, set aside.

6. Mix the beef with the spices (paprika, cayenne pepper and black pepper) and season with salt. Place in another pan greased with 1 tablespoon of butter (or ghee) and cook until brown while stirring frequently.

7. When done, add the crisped up bacon. Remove from the heat and mix in freshly chopped parsley.

8. Add sautéed pumpkin and combine well. Place on a serving plate, garnish with more parsley and serve. Store any leftovers in the fridge fr up to 4 days.

Nutrition per serving, about 1 ½ cups

Carbs 4%Protein 23%Fat 73% of calories

Net carbs

5.3 g

Total carbs

6.2 g

Fiber

0.9 g

Sugars

2.4 g

Protein

28.8 g

Fat

40.7 g

Saturated fat

16.8 g

Calories

508 kcal

Sodium

534 mg · 23.2% RDA

Magnesium

41 mg · 10.4% RDA

Potassium

780 mg · 39% EMR

Nutrition by ingredient

Per about 1 1/2 cups	Net carbs	Protein	Fat	kcal
Beef, minced (ground), raw, grass-fed	0 g	22.9 g	26.7 g	339
Pumpkin, fresh	5 g	0.8 g	0.1 g	22
Bacon (organic)	0 g	4.8 g	6.3 g	76
Parsley, fresh (spices)	0.1 g	0.1 g	0 g	1
Ghee	0 g	0 g	7.5 g	68
Paprika, spices	0.2 g	0.2 g	0.1 g	3
Pepper, cayenne, spices	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Total	5.3 g	28.8 g	40.7 g	508

Serving size about 1 1/2 cups

• Gluten free
• Dairy free
• Egg free
• Nut free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Low FODMAP