Barley Free Beef and Butternut Squash Hash
Savory, warming, and packed with color, this skillet dish brings together caramelized butternut squash, seasoned ground beef, and fragrant spices in a way that feels both hearty and surprisingly light. The coconut oil gives everything a subtle richness, while turmeric and ginger add a gentle warmth that makes the whole pan smell incredible. A splash of apple cider vinegar at the end brightens all those deep, roasted flavors and keeps the dish from feeling heavy. Fresh thyme and parsley scattered over the top pull it all together with a pop of herby freshness. For anyone navigating grain sensitivities, this kind of one-pan meal can be a real lifesaver — every ingredient here is naturally free of barley and any grain-based fillers or thickeners that tend to sneak into seasoning blends and processed meats. Using whole, recognizable ingredients means you stay in full control of what goes into the pan. The optional baby spinach wilts in at the very end and adds a nutritional boost without changing the flavor profile at all. It's the kind of flexible, weeknight-friendly recipe that works just as well for a casual dinner as it does for meal prep.
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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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