Pregnancy Friendly Beef and Butternut Squash Hash
Warm, hearty, and packed with nutrients that matter most right now, this skillet dish brings together caramelized butternut squash, seasoned ground beef, and a handful of fresh herbs in one satisfying pan. The squash delivers a natural sweetness and a good dose of folate and vitamin A, while the lean ground beef is cooked all the way through to 160°F — an important step when you're being extra careful about food safety. Turmeric and ginger add gentle warmth without overwhelming the dish, and a splash of apple cider vinegar at the end brightens everything up beautifully. The optional baby spinach is an easy way to sneak in even more iron and greens without changing the flavor profile. Coconut oil keeps things simple and dairy-free, so there's no need to worry about swapping anything out. Everything comes together in a single skillet, which means less cleanup and more time to actually sit down and eat a proper meal.
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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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