Hazelnut Free Beef and Butternut Squash Hash
Hearty, warming, and packed with real flavor, this skillet hash brings together caramelized butternut squash, savory ground beef, and a bright hit of apple cider vinegar in one satisfying pan. The turmeric and ginger give the whole dish a gentle warmth that feels cozy without being heavy, and the fresh parsley and thyme scattered on top make it smell absolutely incredible. Coconut oil does the heavy lifting here, helping the squash develop those gorgeous golden edges before the beef ever hits the pan — that layered cooking technique is what sets this apart from a basic weeknight scramble. For anyone navigating nut allergies, this recipe is naturally free of tree nuts in every step, relying on whole vegetables, ground beef, and pantry spices rather than any nut-based oils or sauces that can sneak into similar dishes. The optional baby spinach wilts right into the hash at the end, adding color and a little extra nutrition without any fuss. It's the kind of one-pan meal that works just as well for a lazy Sunday brunch as it does for a quick weeknight dinner.
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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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