Pistachio Free Beef and Butternut Squash Hash
Hearty, golden, and fragrant with warm spices, this skillet hash is the kind of weeknight dinner that feels far more impressive than the effort it takes. Caramelized butternut squash, savory ground beef, and a bright hit of apple cider vinegar come together in one pan for a meal that's deeply satisfying without being heavy. Turmeric and ginger give the whole dish a subtle warmth that makes every bite feel intentional, and the fresh parsley and thyme scattered on top keep things lively. For anyone navigating nut allergies, this recipe is naturally free of tree nuts from start to finish — every ingredient is straightforward, with no sauces or spice blends that might sneak in unwanted additions. Coconut oil does the heavy lifting in the pan, lending a gentle richness that pairs beautifully with the sweet squash and well-seasoned beef. Toss in the optional baby spinach at the end and you've got color, nutrition, and a complete dinner all in one skillet. 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!