Walnut Free Beef and Butternut Squash Hash
Hearty, warming, 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 coconut oil gives everything a subtle richness, while turmeric and ginger add a gentle warmth that makes the whole dish smell incredible as it cooks. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely satisfying option — every ingredient is straightforward, and there's no need to scrutinize labels or worry about hidden nut-based oils or coatings sneaking in. The butternut squash gets properly golden and caramelized before it ever meets the beef, which is the kind of technique that turns a simple hash into something you'd actually crave on a weeknight. Fresh parsley and thyme scattered over the top at the end add a pop of color and a herby finish that makes it feel a little more special than your average one-pan meal. Toss in the optional baby spinach if you want to sneak in some greens — it wilts right in and disappears into the dish almost completely.
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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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