Wheat Free Beef and Butternut Squash Hash
Hearty, colorful, and packed with warming spices, this skillet hash is the kind of weeknight dinner that feels far more impressive than the effort it takes. Caramelized butternut squash brings a natural sweetness that plays beautifully against savory ground beef, while turmeric and ginger give the whole dish a subtle, earthy depth. A splash of apple cider vinegar at the end brightens everything up and ties the flavors together in a way that keeps you going back for another forkful. Every single ingredient here is naturally free of wheat, so there's no need to swap anything out or stress over hidden flour lurking in a sauce or seasoning blend. Coconut oil handles the cooking duties, the spices are whole and straightforward, and the fresh parsley and thyme finish it off with a pop of herby freshness. If you toss in the optional baby spinach, you've got a genuinely complete one-pan meal with barely any cleanup. It's the kind of recipe that earns a permanent spot in your rotation.
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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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