• 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.