Soy Free Beef and Butternut Squash Hash

Total time45 min

Prep time15 min

Cook time30 min

4.6

(4)

Hearty, colorful, and packed with real flavor, this skillet hash brings together caramelized butternut squash, savory ground beef, and warm spices in a way that feels both comforting and genuinely nourishing. The coconut oil gives the squash gorgeous golden edges, while turmeric and ginger add depth without overwhelming the dish. A splash of apple cider vinegar at the end brightens everything up and ties the flavors together beautifully. Soy can sneak into a surprising number of weeknight staples — from cooking oils to seasoning blends — but every ingredient here is straightforward and clean, so there's nothing to second-guess. Fresh parsley, thyme, and optional baby spinach round out the dish with color and a little extra goodness. It all comes together in one pan, which means less cleanup and more time to actually enjoy dinner. Whether you're cooking for yourself or feeding a crowd, this is the kind of recipe that earns a permanent spot in the weekly rotation.

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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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