Whole 30 Beef and Butternut Squash Hash

Total time45 min

Prep time15 min

Cook time30 min

Hearty, colorful, and packed with real-food ingredients, this skillet hash is the kind of meal that makes clean eating feel genuinely satisfying rather than like a compromise. Caramelized butternut squash brings a natural sweetness that plays beautifully against savory ground beef, while turmeric and ginger add warmth and depth without relying on any off-plan seasonings or sauces. Coconut oil does the heavy lifting in the pan, giving everything a gorgeous golden sear that you'd expect from a much more complicated recipe. A splash of apple cider vinegar at the end ties all the flavors together and brightens the whole dish in a way that feels almost restaurant-worthy. Fresh parsley and thyme scattered over the top keep it feeling light and vibrant, and the optional baby spinach is an easy way to sneak in extra greens if you have them on hand. Everything in this recipe is straightforwardly compliant — no label-reading required, no sneaky additives to track down — just whole ingredients cooked simply and well. It works equally well as a satisfying weeknight dinner or a protein-forward breakfast hash that will actually keep you full.

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Ingredients

4 servings

1 lb ground beef (85% lean)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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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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