Almond Free Beef and Butternut Squash Hash
Hearty, warming, and packed with real flavor, this skillet hash brings together caramelized butternut squash and savory ground beef in a way that feels both comforting and a little unexpected. The butternut squash gets a proper sear in coconut oil until golden and tender, which adds a natural sweetness that plays beautifully against the earthy turmeric and ginger coating the beef. A splash of apple cider vinegar at the end ties everything together with just enough brightness to keep each bite lively. Fresh thyme and parsley scattered over the top make it feel finished and restaurant-worthy without any extra effort. For anyone navigating tree nut allergies, this recipe is a genuinely stress-free option — every ingredient is straightforward, with no almond flour, almond oil, or nut-based thickeners anywhere in sight. The optional baby spinach wilts right into the pan in the final minutes, adding color and a little extra nutrition if you want it. This is the kind of one-pan dinner that earns a permanent spot in your weeknight rotation.
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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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