Carrageenan Free Beef and Butternut Squash Hash
Savory, satisfying, and built from ingredients you can actually trust, this skillet hash brings together caramelized butternut squash, seasoned ground beef, and warm spices in a way that feels like serious comfort food without any of the usual label-reading stress. Carrageenan is a common additive in processed meats, dairy products, and even some pre-seasoned proteins, so cooking from scratch with whole, recognizable ingredients is genuinely the easiest way to keep it out of your meals entirely. Every ingredient here — from the coconut oil to the apple cider vinegar — is naturally free of that additive, so you can cook with confidence. The turmeric and ginger give the beef a subtle warmth, while the vinegar brightens everything up and keeps the dish from feeling heavy. Caramelizing the squash separately before adding it back in is the move that makes this recipe special — those golden, slightly crispy edges hold up beautifully against the savory meat. Fresh thyme and parsley scattered over the top at the end add a pop of color and a herby lift that pulls the whole pan together. It's the kind of one-skillet dinner that works on a weeknight but feels impressive enough to serve to company.
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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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