Pecan Free Beef and Butternut Squash Hash
Hearty, warming, and packed with real flavor, this skillet hash brings together caramelized butternut squash, savory ground beef, and a bright hit of apple cider vinegar in one satisfying pan. The coconut oil gives everything a subtle richness while helping the squash develop those gorgeous golden edges that make each bite so good. Turmeric and ginger add a gentle warmth without overpowering the dish, and fresh parsley and thyme finish it off with a pop of herby freshness. If you toss in the optional baby spinach, you've got a complete, nutrient-dense meal that comes together in a single skillet with minimal cleanup. Tree nut concerns can make a lot of cozy fall recipes feel off-limits, but every ingredient here is straightforward and naturally free of any nut-based oils, flours, or add-ins — no label-reading anxiety required. This is the kind of weeknight dinner that feels indulgent but is actually built on clean, whole-food ingredients your whole household can enjoy.
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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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