Yeast Free Beef and Butternut Squash Hash
Hearty, colorful, and packed with real flavor, this skillet hash brings together caramelized butternut squash, savory ground beef, and warm spices in a way that feels both comforting and genuinely nourishing. The coconut oil gives everything a beautiful golden sear, while turmeric and ginger add depth without overpowering the natural sweetness of the squash. A splash of apple cider vinegar at the end brightens the whole dish and ties the flavors together in a way that tastes like you spent way more effort than you actually did. For anyone navigating a yeast-free lifestyle, this kind of recipe is a relief — every single ingredient is straightforward, with no hidden fermented additives or questionable packaged sauces to decode. Fresh parsley, thyme, and optional baby spinach round things out with color and a little extra nutrition. It comes together in one pan, which means less cleanup and more time actually enjoying dinner.
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!