Xanthan Gum Free Beef and Butternut Squash Hash
Savory, satisfying, and built entirely from whole-food ingredients, this skillet hash is the kind of weeknight dinner that feels like it took way more effort than it actually did. Caramelized butternut squash brings a natural sweetness that plays beautifully against the seasoned ground beef, while turmeric and ginger add warmth and depth without relying on any processed spice blends or additives. A splash of apple cider vinegar at the end ties everything together with a subtle brightness that keeps each bite from feeling heavy. For anyone navigating a diet that rules out thickeners and stabilizers, this recipe is a natural fit — every single ingredient is clean and straightforward, with zero hidden fillers to worry about. The technique is just as simple: one skillet, a handful of pantry staples, and a bit of patience while the squash gets golden and the beef cooks through. Fresh parsley and thyme scattered over the top at the end make it look and smell like something from a proper restaurant kitchen. Toss in the optional baby spinach if you want a little extra green, or keep it as-is for a hearty, no-fuss meal.
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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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