Lactose Free Beef and Butternut Squash Hash
Hearty, colorful, and packed with warm spice, this skillet hash is the kind of one-pan meal that earns a permanent spot in your weeknight rotation. Caramelized butternut squash brings a natural sweetness that plays beautifully against savory ground beef, while turmeric and ginger give the whole dish a golden, aromatic depth. Coconut oil does all the cooking work here, so there's no butter or dairy hiding anywhere in the pan — just clean, bold flavor from start to finish. The splash of apple cider vinegar at the end is a small but brilliant move, brightening everything up and tying the ingredients together. Fresh parsley and thyme scattered over the top add a pop of color and herby freshness that makes the dish feel restaurant-worthy with almost no extra effort. If you toss in the optional baby spinach, you've got greens, protein, and complex carbs all in a single skillet — a genuinely complete meal without any of the dairy-related guesswork that can make comfort food feel off-limits.
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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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