Nitrate & Nitrite Free Beef and Butternut Squash Hash
Hearty, colorful, and packed with real-food ingredients, this skillet hash brings together caramelized butternut squash, savory ground beef, and warm spices in a way that feels both comforting and genuinely nourishing. The whole thing comes together in one pan, which means less cleanup and more time actually enjoying dinner. Processed meats like bacon, sausage, and deli cuts are the usual culprits when it comes to hidden preservatives, so building a hash around fresh ground beef and whole vegetables is a smart move that keeps things clean without sacrificing any of the satisfying, stick-to-your-ribs quality you're after. Turmeric and ginger add a subtle warmth that plays beautifully against the natural sweetness of the squash, while a splash of apple cider vinegar at the end brightens everything up and ties the flavors together. Fresh parsley and thyme finish the dish with a pop of herby freshness that makes it feel a little more special than your average weeknight scramble. Toss in the optional baby spinach if you want to sneak in some extra greens — it wilts right into the hash and you'll barely notice it's there.
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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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