BHA & BHT Free Beef and Butternut Squash Hash
Hearty, colorful, and deeply satisfying, this skillet hash brings together caramelized butternut squash, savory ground beef, and warm spices in a way that feels like serious comfort food without any of the usual processed-ingredient baggage. BHA and BHT are synthetic preservatives that sneak into a surprising number of packaged meats, cooking oils, and seasoning blends, but every ingredient here is straightforward and whole — nothing that should raise a flag on a label. Coconut oil stands in as the cooking fat, turmeric and ginger add earthy warmth, and a splash of apple cider vinegar at the end ties everything together with a subtle brightness. The technique matters too: letting the squash sit undisturbed in the pan builds those golden, caramelized edges that make each bite genuinely interesting rather than just soft and steamed. Fresh parsley and thyme finish the dish with a pop of herby flavor that feels intentional and restaurant-worthy. If you toss in the optional baby spinach, it wilts down beautifully and adds a little extra color and nutrition without changing the overall vibe. This is the kind of one-pan dinner that's easy enough for a weeknight but satisfying enough to make you feel like you actually cooked something.
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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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