Sesame Free Beef and Butternut Squash Hash
Hearty, colorful, and packed with warm spice, this skillet hash brings together caramelized butternut squash, savory ground beef, and fragrant garlic in a way that feels both comforting and genuinely nourishing. The coconut oil gives everything a subtle richness as it sears, and the turmeric and ginger add depth without overpowering the natural sweetness of the squash. A splash of apple cider vinegar at the end brightens the whole dish and ties all those bold flavors together beautifully. For anyone navigating sesame sensitivities, this recipe is a relief — there are no hidden sauces, no tahini, no sesame oil, just clean, straightforward ingredients you can trust from start to finish. Many savory skillet meals lean on Asian-inspired condiments or spice blends that can sneak sesame in through the back door, but every component here is naturally free of that concern. The optional baby spinach wilts right into the pan for an easy nutritional boost, and the fresh parsley and thyme scattered on top make it look far more impressive than the effort required. It's the kind of weeknight dinner that disappears fast.
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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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