Heat the coconut oil over medium-high in a large (I used a 12-inch) cast iron skillet or pot. Add the ground turkey and press into a layer on the skillet without breaking the meat up too much. Allow the meat to brown for 2 to 3 minutes, then flip it to the other side and cook an additional 2 to 3 minutes (avoid cooking the meat all the way through just yet). Break the meat into smaller chunks using a wooden spoon or spatula
Add the red onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes.
Add the shredded beets and carrots. Cover and cook 8 minutes, stirring occasionally. Add the squash, oregano, and sea salt. Cover and cook an additional 3 to 5 minutes, stirring occasionally.
Remove the cover and continue cooking and stirring until any remaining liquid has burned off and the squash reaches desires done-ness.
Taste the hash for flavor and add more sea salt to taste. Serve and enjoy!
*I use Diestel Ground Turkey, which you can buy online, or get at Whole Foods or your local natural food store. You can also use ground beef for this hash - just be sure to use a leaner grind and drain some of the fat before adding the vegetables to the skillet.
Omit the onion if following a low-FODMAP diet