Low Sugar Beef and Butternut Squash Hash
Savory, satisfying, and built entirely from whole ingredients, this skillet hash is the kind of meal that proves you don't need sweeteners to make food taste deeply good. The butternut squash caramelizes naturally in coconut oil, developing golden edges and a subtle sweetness that comes entirely from the vegetable itself — no syrups, no added sugars, nothing hidden. Ground beef brings richness and protein, while turmeric, ginger, and garlic layer in warmth and complexity that make every bite feel intentional. A splash of apple cider vinegar at the end brightens the whole pan and ties the flavors together in a way that feels almost restaurant-worthy. Fresh thyme and parsley scattered over the top add a herby lift, and if you toss in the optional baby spinach, you've got a genuinely complete one-pan dinner. This is the kind of recipe that works equally well for a weeknight meal or a hearty weekend brunch, and it comes together in a single skillet with minimal cleanup.
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Learn more →Ingredients
4 servings
- 1 lb ground beef (85% lean)
- 3 cups butternut squash, cut into ½-inch cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp coconut oil, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, roughly chopped
- 1 tsp fresh thyme leaves
- 2 cups baby spinach (optional)
Instructions
- 1
Heat 1 tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the butternut squash cubes in a single layer and cook undisturbed for 4 minutes, until the undersides are golden brown. Stir and continue cooking for another 4–5 minutes, until the squash is tender when pierced with a fork and caramelized on most sides. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp coconut oil to the same skillet. Add the onion and cook, stirring occasionally, for 5–6 minutes, until softened and translucent.
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