Turkey Free Beef and Butternut Squash Hash
Hearty, colorful, and packed with real flavor, this skillet hash brings together caramelized butternut squash and savory ground beef in a way that feels both comforting and a little unexpected. The squash gets a proper sear in coconut oil before anything else hits the pan, building those golden, slightly crispy edges that make every bite interesting. Ground turmeric and ginger add warmth without overpowering the dish, while a splash of apple cider vinegar at the end brightens everything up and ties the flavors together beautifully. Fresh thyme and parsley scattered over the top give it that just-finished, restaurant-worthy look with almost zero extra effort. For anyone navigating a kitchen without turkey or poultry-based products, this recipe is a genuinely satisfying one-pan meal that never feels like a compromise — it's simply good cooking built around beef and vegetables. Toss in the optional baby spinach at the end for a little extra color and nutrition, or keep it as-is for a clean, protein-forward plate that works any time of day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!