Gut Friendly Beef and Butternut Squash Hash
Savory, satisfying, and built from ingredients that genuinely support a happy gut, this skillet hash is the kind of weeknight dinner that earns a permanent spot in your rotation. Caramelized butternut squash brings natural sweetness and a dose of fiber, while lean ground beef delivers the protein and staying power you need. Coconut oil keeps things dairy-free and easy on digestion, and the splash of apple cider vinegar at the end does quiet but important work — helping to balance the dish and support healthy stomach acid levels. Turmeric and ginger aren't just there for flavor; both have long been recognized for their soothing, anti-inflammatory properties, making every bite feel like it's working with your body rather than against it. Fresh parsley, thyme, and optional baby spinach round things out with color, brightness, and a little extra plant-based goodness. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying your meal.
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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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