Paraben Free Beef and Butternut Squash Hash
Hearty, colorful, and deeply satisfying, this skillet dish brings together caramelized butternut squash, savory ground beef, and warm spices in a way that feels like serious comfort food without any of the fuss. The coconut oil gives everything a subtle richness, while turmeric and ginger add an earthy warmth that makes each bite feel intentional rather than thrown together. A splash of apple cider vinegar at the end brightens the whole pan and keeps the flavors from feeling heavy. For anyone navigating paraben-free eating, the challenge often lies in processed sauces, condiments, and packaged seasonings that sneak in unwanted additives — this recipe sidesteps all of that by relying entirely on whole ingredients and fresh herbs. Every component is straightforward and easy to verify, so you know exactly what's going into your meal. The optional baby spinach wilts beautifully into the hash and adds a pop of green that makes the finished dish look as good as it tastes. Whether you're cooking for yourself or feeding a crowd, this is the kind of one-pan meal that earns a permanent spot in your weekly 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!