Seed Oil Free Beef and Butternut Squash Hash
Hearty, colorful, and deeply satisfying, this skillet hash brings together caramelized butternut squash, savory ground beef, and warm spices in a way that feels both nourishing and genuinely craveable. Coconut oil does all the heavy lifting here, replacing the canola, sunflower, or vegetable oils that sneak into so many weeknight recipes and make them a hard pass for anyone avoiding industrially processed seed oils. The result is a rich, golden sear on the squash and beautifully browned beef without any of the compromise. Turmeric and ginger add an earthy warmth that plays beautifully against the natural sweetness of the squash, while a splash of apple cider vinegar at the end brightens the whole pan and ties everything together. Fresh parsley and thyme scattered over the top give it that just-finished, restaurant-worthy look with almost zero extra effort. If you have baby spinach on hand, stirring it in at the last minute adds a pop of green and a little extra nutrition without changing the flavor profile. This is the kind of one-pan meal that makes clean eating feel less like a restriction and more like a genuinely good idea.
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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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