Paleo Beef and Butternut Squash Hash

Total time45 min

Prep time15 min

Cook time30 min

Hearty, warming, and packed with real-food ingredients, this skillet dish brings together caramelized butternut squash, savory ground beef, and fragrant spices in a way that feels genuinely satisfying rather than like a compromise. The butternut squash gets a proper sear in coconut oil before anything else hits the pan, which builds a golden, slightly sweet crust that makes every bite interesting. Turmeric and ginger give the whole thing an earthy, anti-inflammatory warmth, while a splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. Every single ingredient here is grain-free, legume-free, and free of anything processed — no label-reading required, just whole foods doing exactly what they're supposed to do. Fresh thyme and parsley scattered over the top at the finish add a pop of color and a herby lift that makes this feel like a proper meal rather than a quick weeknight scramble. Toss in the optional baby spinach if you want to sneak in some extra greens without changing the flavor profile at all. One skillet, minimal cleanup, and the kind of deeply savory result that makes it easy to stick to the way you want to eat.

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Ingredients

4 servings

1 lb ground beef (85% lean)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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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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