Rice Free Beef and Butternut Squash Hash
Hearty, golden, and packed with warm spice, this skillet hash is the kind of weeknight dinner that feels far more impressive than the effort it takes. Butternut squash gets a proper sear in coconut oil until caramelized and tender, then meets seasoned ground beef, fragrant garlic, and a bright splash of apple cider vinegar that ties everything together beautifully. Turmeric and ginger give the whole dish a subtle earthiness that makes it taste like something you'd order at a restaurant, not throw together on a Tuesday. For anyone navigating a grain-free or rice-free lifestyle, hash-style dishes are a brilliant solution — all the satisfying bulk and comfort of a one-pan meal without a single grain in sight. The butternut squash does the heavy lifting here, providing that starchy, filling quality that makes you forget you're not reaching for a bowl of rice. A handful of baby spinach stirred in at the end adds color and a little extra nutrition without changing the flavor profile at all. Fresh parsley and thyme scattered over the top at the finish make it look and taste like you really know what you're doing.
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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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