Brazil Nut Free Beef and Butternut Squash Hash
Hearty, colorful, and packed with warm spice, this skillet hash brings together caramelized butternut squash and savory ground beef in a way that feels both comforting and genuinely nourishing. The butternut squash gets a proper sear first — golden and tender before it ever meets the meat — which gives the whole dish a depth of flavor you don't usually expect from a one-pan weeknight meal. Turmeric and ginger add an earthy, slightly exotic warmth without overwhelming the natural sweetness of the squash, and a splash of apple cider vinegar at the end ties everything together with a subtle brightness. Coconut oil does the heavy lifting here, lending a clean, neutral richness that works beautifully with every ingredient in the pan. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — no trail mix blends, no nut-based oils, no ambiguous pantry shortcuts — just straightforward whole ingredients you can verify yourself. Toss in the optional baby spinach at the end and you've got a complete, satisfying meal with barely any extra effort. Fresh parsley and thyme scattered over the top make it look and smell like you spent way more time on it than you did.
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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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