Legume Free Beef and Butternut Squash Hash
Hearty, colorful, and packed with real flavor, this skillet hash brings together caramelized butternut squash and savory ground beef in a way that feels both comforting and surprisingly fresh. The butternut squash gets a proper sear in coconut oil before anything else hits the pan, building those golden, slightly crispy edges that make every bite interesting. Warm spices like turmeric and ginger weave through the beef and squash without overpowering them, while a splash of apple cider vinegar at the end brightens the whole dish and ties everything together. Fresh thyme and parsley scattered over the top add a herby lift that keeps it from feeling heavy. For anyone navigating a legume-free approach, this recipe is naturally in the clear — every ingredient is straightforward, with no hidden beans, lentils, or soy sneaking in through sauces or seasonings. Toss in the optional baby spinach if you want a little extra green, or keep it simple and let the squash and beef do all the talking. Either way, this is the kind of one-pan dinner that earns a permanent spot in the weeknight rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!