Here is what you will need:
1 lb ground turkey
1/2 red bell pepper
1/3 cup oats
1/2 teaspoon salt
Savory butternut mash
2 cups butternut squash (baked and mashed until smooth)
1/3 cup Greek yogurt
Salt and pepper to taste (also great with rosemary)
Prep your squash ahead of time. Slice off the stem and cut in half lengthways. Place on a baking sheet skin down and flesh side up. Bake at 350 degrees until soft. Use a fork to probe and check. It took about an hour for mine to cook fully. You want it well cooked. Making it easier to mash. Once cooked, let the squash cool long enough so you can touch it, but not too long that it makes it hard to remove from the skin. Measure out two cups worth and combine with 1/3 cup Greek yogurt. Mix and mash well or chunks will clog up your pipping bag. Use a large enough gage piping tip to prevent clogging and a massive mess. If you don’t have a piping bag, use a ziplock bag and cut a hole in one of the corners, big enough to slide the piping tip. Fill your bag with butternut mash.
In a food processor dice your bell pepper and onions. Stir in the salt, oats and egg until combined. Scoop meat mixture into cupcake pan creating a slight mound above the surface of the pan. Bake at 375 degrees for 15 minutes.
Cool the muffins slightly before decorating. The hot muffin can cause the butternut mash to slide off the top of if it’s too hot.
These muffins were sprinkled with Montreal seasoning and served over a bed of carmelized red onions, shaved brussel sprouts and red bell peppers.