Gluten Free Beef and Butternut Squash Hash
Hearty, warming, and packed with real ingredients, this skillet dish brings together caramelized butternut squash, savory ground beef, and a fragrant blend of turmeric and ginger that makes the whole kitchen smell incredible. 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 satisfying rather than mushy. A splash of apple cider vinegar at the end brightens the whole thing and ties the earthy spices together in a way that feels surprisingly sophisticated for a one-pan meal. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing — just straightforward cooking with a clean ingredient list. Optional baby spinach wilts right into the hash at the last minute, adding color and a little extra nutrition without changing the flavor profile. Fresh parsley and thyme scattered over the top at the end keep it feeling light and vibrant despite how filling it actually is. This is the kind of weeknight dinner that looks like you put in way more effort than you actually did.
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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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