AIP Friendly Beef and Butternut Squash Hash

Total time45 min

Prep time15 min

Cook time30 min

AIP Friendly Beef and Butternut Squash Hash

Hearty, golden, and deeply satisfying, this one-pan skillet brings together caramelized butternut squash and savory ground beef in a way that feels like real comfort food — not like you're eating around a long list of restrictions. The squash gets a proper sear in coconut oil until it's tender and golden on the edges, which gives the whole dish a natural sweetness that balances beautifully against the warm notes of turmeric and ginger. A splash of apple cider vinegar at the end brightens everything up and ties the flavors together without relying on any nightshades, grains, legumes, or seed-based spices that would otherwise knock this off the autoimmune protocol. Fresh parsley and thyme finish it off so it tastes like something you'd order at a restaurant, not something built around a restricted ingredient list. The optional baby spinach wilts right into the pan in the last couple of minutes if you want to sneak in some extra greens. It comes together in a single skillet with straightforward steps, making it a realistic weeknight dinner even when your energy is limited. This one serves four, so it's just as good for meal prep as it is for feeding the whole table.

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Ingredients

4 servings

1 lb ground beef (85% lean)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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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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