Shellfish Free Beef and Butternut Squash Hash
Hearty, colorful, and packed with warm spice, this one-skillet hash is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. Caramelized butternut squash brings a natural sweetness that plays beautifully against savory ground beef, while turmeric and ginger add an earthy, aromatic depth that makes every bite interesting. A splash of apple cider vinegar at the end brightens the whole dish and keeps it from feeling heavy. Fresh parsley and thyme scattered over the top give it that just-finished-cooking freshness that makes people lean in for a closer look before they even grab a fork. Because every ingredient here is straightforward and whole — ground beef, vegetables, coconut oil, and herbs — there's no need to scrutinize labels or worry about hidden seafood derivatives that sometimes sneak into spice blends or pre-made sauces. The optional baby spinach wilts right into the skillet in the final minutes, adding color and a little extra nutrition without any extra work. This is the kind of recipe you'll come back to again and again, especially on nights when you want something satisfying, clean, and genuinely delicious.
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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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