Emulsifier Free Beef and Butternut Squash Hash
Savory, satisfying, and built from nothing but whole, recognizable ingredients, this skillet hash is the kind of weeknight dinner that earns a permanent spot in your rotation. Caramelized butternut squash brings a natural sweetness that plays beautifully against the richly seasoned ground beef, while turmeric and ginger add warmth without relying on any blended spice mixes or processed seasonings that might sneak in unwanted additives. Coconut oil does all the heavy lifting in the pan — no emulsifier-laden cooking sprays or butter substitutes needed. A splash of apple cider vinegar at the end ties everything together with a subtle brightness that makes the whole dish feel more complex than the ingredient list suggests. Fresh parsley and thyme scattered over the top at the finish keep the flavors clean and vibrant. If you toss in the optional baby spinach, you get a little extra color and nutrition without changing the character of the dish at all. This is hearty, grounding comfort food that happens to be completely free of the stabilizers and emulsifiers that show up in so many packaged sauces and seasoning blends.
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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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