Gelatin Free Beef and Butternut Squash Hash
Hearty, colorful, and packed with warm spice, this skillet hash brings together caramelized butternut squash and savory ground beef in a way that feels both comforting and genuinely nourishing. The coconut oil gives everything a beautiful golden sear, while turmeric and ginger add depth without overwhelming the natural sweetness of the squash. A splash of apple cider vinegar at the end brightens the whole dish and ties the flavors together in a way that tastes far more complex than the ingredient list suggests. For anyone navigating a gelatin-free lifestyle, this kind of recipe is a quiet win — every single ingredient here is straightforwardly whole and unprocessed, with no hidden additives or thickeners to second-guess. Many packaged sauces, broths, and seasoning blends can sneak in unexpected ingredients, so building a dish entirely from scratch like this puts you fully in control. The fresh parsley and thyme scattered over the top at the end keep things bright and herbaceous, and the optional baby spinach adds a pop of green if you want to sneak in extra vegetables. It's the kind of one-pan meal that works just as well for a weeknight dinner as it does for a lazy weekend brunch.
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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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