Spicy Butternut Meat Muffins

Spicy Butternut Meat Muffins from the free Paleo Plate app

• 2 lbs (900g) ground beef (preferably grass-fed)
• 1 butternut squash
• 1 large yellow onion
• 2 eggs
• 4 tsp Ras el Hanout (or make your own)
• ½ tsp salt
• lard or butter for pan


1. Preheat your oven to 400°F (200°C). Line two muffins with liners/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 (2.5 cm) 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 (180°C).

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. A potato masher or your hands will do.

7. Scoop the meat mix into the muffin liners and cook at 350°F (180°C) for 35 minutes.



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