Spicy Butternut Meat Muffins

In addition to pumpkin, I also love butternut squash.

One of the most comforting comfort dishes I’ve ever made is Melicious’ Velvety Butternut Squash.

Why do I love it so much?

The combination of sweet squash and the spices of Ras el Hanout.

Ras el Hanout can make any meal taste exceptionally exotic. Since reading Well Fed, I’ve been trying to use this mixture of spices in as many dishes as possible.

Surfing the interwebs for dinner ideas, I came across a delicious looking recipe on the Civilized Caveman Cuisine site for butternut squash stuffed with meats.

That got my wheels churning…

and I came up with this.

Let me say: this is the best meat recipe I’ve come up with in a long time. It’s already become a staple in my house.

The recipe makes 24 meat muffins. Trust me: you’re gonna want 24.

 

Spicy Butternut Meat Muffins

Ingredients:

2lb ground beef (preferably grass-fed)

1 butternut squash

1 large yellow onion

2 eggs

4 tsp Ras el Hanout

1/2 tsp salt

lard or butter for pan

Directions:

  1. Preheat your oven to 400F. Line two muffins with…er…liners…or parchment paper.
  2. Slice and de-seed your butternut squash in half and place cut-side-down in a roasting pan with about 1 inch of water. Roast until easily pierced with a fork, about 35 minutes.
  3. Remove the squash from the oven and allow to cool. Decrease the oven temperature to 350 F.
  4. While the squash is cooling, chop and saute the onion in a little lard or butter. Cook until translucent.
  5. Scoop the squash meat into a large bowl. Add meat, egg, onions and spices.
  6. Mix thoroughly. I used an old-school potato masher, but you could also use your hands.
  7. Scoop the meat mix into the muffin liners and cook at 350 F for 35 minutes.

I cooked my onion in lard. I like to tell myself it adds some delicious richness to the dish.

I might venture to make these even more delicious by adding some bacon next time….

Spicy Butternut Meat Muffins
 
Prep time
Cook time
Total time
 
Makes 24 meat muffins
Author:
Recipe type: Dinner meats
Ingredients
  • 2lb ground beef (preferably grass-fed)
  • 1 butternut squash
  • 1 large yellow onion
  • 2 egg2
  • 4 tsp Ras el Hanout
  • ½ tsp salt
  • lard or butter for pan
Instructions
  1. Preheat your oven to 400F. Line two muffins with...er...liners...or parchment paper.
  2. Slice and de-seed your butternut squash in half and place cut-side-down in a roasting pan with about 1 inch of water. Roast until easily pierced with a fork, about 35 minutes.
  3. Remove the squash from the oven and allow to cool. Decrease the oven temperature to 350 F.
  4. While the squash is cooling, chop and saute the onion in a little lard or butter. Cook until translucent.
  5. Scoop the squash meat into a large bowl. Add meat, egg, onions and spices.
  6. Mix thoroughly. I used an old-school potato masher, but you could also use your hands.
  7. Scoop the meat mix into the muffin liners and cook at 350 F for 35 minutes.

 

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3 Responses to Spicy Butternut Meat Muffins

  1. MC October 7, 2012 at 4:24 PM #

    I was looking for a ground beef recipe and found this — perfect for fall! I made them as meatballs, instead of muffins, really just because I read to fast and didn’t notice the muffin part.

    They were fast and tasty! I sampled a few and packed the rest of lunches for the week. Thanks for the great idea. Love the Ras el Hanout and squash combo!

    • Allison October 8, 2012 at 10:37 AM #

      That’s great MC! I’m glad you tried and liked them. They’re quickly becoming a weekly staple at my house…I’m pretty much addicted to Ras el Hanout!

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