Cinnamon Free Beef and Butternut Squash Hash
Hearty, colorful, and deeply satisfying, this skillet hash brings together caramelized butternut squash and savory ground beef in a way that feels both rustic and genuinely craveable. The squash gets golden and tender in coconut oil before the beef is browned alongside softened onion and garlic, building layers of flavor that make this feel like far more than a weeknight throw-together. A splash of apple cider vinegar at the end brightens everything up, while fresh parsley and thyme add a herby finish that keeps the dish feeling light despite its heartiness. For anyone navigating a sensitivity to cinnamon, warm-spiced dishes can feel like a minefield — so many squash and beef recipes lean heavily on it. This one skips it entirely, reaching instead for turmeric and ginger to deliver that cozy, aromatic depth without any of the usual worry. Every ingredient here is straightforward and easy to verify, so there's no guesswork about what's hiding in a spice blend. Toss in the optional baby spinach for a little extra green, and you've got a complete, nourishing meal straight from one pan.
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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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