Nickel Allergy Friendly Ginger-Turmeric Beef Skillet with Potato and Butternut Squash

Total time50 min

Prep time15 min

Cook time35 min

Nickel Allergy Friendly Ginger-Turmeric Beef Skillet with Potato and Butternut Squash

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Ingredients

4 servings

1 lb ground beef (85/15)
¾ lb yukon gold potatoes (about 2 medium), cut into ½-inch cubes
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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2 cups butternut squash, cut into ½-inch cubes (about 10 oz)
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
½ tsp dried thyme
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 tsp salt, plus more to taste
2 tbsp olive oil, divided
½ cup chicken broth
1 tbsp apple cider vinegar

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the potato cubes in a single layer and cook, stirring every 2–3 minutes, until golden on most sides and just beginning to soften, about 8 minutes. Transfer the potatoes to a plate and set aside.
2
Add the butternut squash to the same skillet and cook over medium-high heat, stirring occasionally, until lightly golden at the edges and just tender when pierced with a fork, about 6–7 minutes. Transfer to the plate with the potatoes.

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