Celery 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 rustic and satisfying. The squash gets a proper sear in coconut oil before anything else hits the pan, building those golden, slightly crispy edges that make every bite interesting. Turmeric and ginger add a gentle warmth without overpowering the dish, while a splash of apple cider vinegar at the end brightens everything up and ties the flavors together beautifully. Fresh thyme and parsley scattered over the top give it that just-finished, restaurant-worthy look with almost zero extra effort. For anyone navigating a celery-free lifestyle, this recipe is a genuinely easy win — every ingredient is straightforward, and there are no hidden aromatics or seasoning blends to second-guess. Toss in the optional baby spinach if you want a little extra green, or keep it simple and let the squash and beef do all the heavy lifting. Either way, this is the kind of one-pan dinner that earns a permanent spot in the weekly 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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