Dairy Free Beef and Butternut Squash Hash
Hearty, colorful, and packed with warm spice, this skillet hash is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. Caramelized butternut squash, savory ground beef, and a fragrant hit of turmeric and ginger come together in one pan for a meal that's genuinely satisfying from the first bite. Coconut oil does all the heavy lifting in place of butter, so every step stays completely free of dairy without any compromise on richness or depth. A splash of apple cider vinegar at the end brightens the whole dish and ties the sweet squash and earthy beef together beautifully. Fresh parsley and thyme scattered over the top give it that just-finished, restaurant-worthy look with almost zero extra effort. If you want to sneak in some greens, a couple handfuls of baby spinach wilt right into the skillet in the final minutes. This is the kind of recipe that earns a permanent spot in your 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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