High Fructose Corn Syrup Free Beef and Butternut Squash Hash
Savory, satisfying, and built entirely from whole ingredients, this skillet hash is the kind of weeknight dinner that earns a permanent spot in your rotation. Caramelized butternut squash, browned ground beef, and warm spices like turmeric and ginger come together in one pan for a meal that feels hearty without being heavy. A splash of apple cider vinegar at the end brightens everything up and ties the flavors together in a way that's quietly brilliant. Avoiding high fructose corn syrup is easier when you cook from scratch, and this recipe makes that effortless — every single ingredient is a recognizable whole food with no processed sauces, condiments, or sweeteners in sight. Coconut oil handles the cooking fat duties, and fresh herbs like parsley and thyme finish the dish with a pop of color and flavor that no bottled shortcut could replicate. If you want to sneak in some greens, a couple of handfuls of baby spinach wilt right in during the last minute. This is the kind of recipe that proves clean eating doesn't have to be bland or complicated. One skillet, real ingredients, and dinner is done.
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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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