Mushroom Free Beef and Butternut Squash Hash
Savory, warming, and packed with color, this skillet dish brings together caramelized butternut squash, seasoned ground beef, and fragrant aromatics for a meal that feels both hearty and nourishing. The butternut squash gets a proper sear in coconut oil before anything else hits the pan, which means you get those gorgeous golden edges and a tender bite that holds up when everything comes together at the end. Ground turmeric and ginger give the beef a subtle earthiness and warmth without overpowering the natural sweetness of the squash — it's a combination that just works. A splash of apple cider vinegar at the finish brightens the whole dish and ties all the flavors together in a way that feels surprisingly sophisticated for a one-pan weeknight meal. Fresh thyme and parsley scattered over the top add a pop of herby freshness, and if you toss in the optional baby spinach, you've got a genuinely complete meal straight from the skillet. For anyone navigating a diet that rules out fungi, this recipe is naturally a safe and satisfying choice — every ingredient is clean and straightforward, with no hidden extras to second-guess. It's the kind of recipe you'll find yourself coming back to on busy evenings when you want something real on the table fast.
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!