Turkey Confetti "Cupcakes" with Butternut Frosting
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 221.2
- Total Fat: 9.5 g
- Cholesterol: 87.8 mg
- Sodium: 106.9 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 5.1 g
- Protein: 18.4 g
View full nutritional breakdown of Turkey Confetti "Cupcakes" with Butternut Frosting calories by ingredient
Introduction
I have seen similar meatloaf recipes with mashed potato frostings that contain dairy products. I decided to create a lighter version with a butternut squash frosting. My girls think these are fun to have for dinner. I have seen similar meatloaf recipes with mashed potato frostings that contain dairy products. I decided to create a lighter version with a butternut squash frosting. My girls think these are fun to have for dinner.Number of Servings: 6
Ingredients
-
One pound ground turkey
1/2 cup rolled oats
1 large egg (or 1/4 cup egg substitute)
1 tablespoon canola oil
1/4 cup minced onion
1/4 cup minced red bell pepper
1/4 cup grated carrots
Pinch of salt
3 cups butternut squash, cubed
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1/4 teasppon ground cinnamon
Directions
Heat oil in a small saute pan and add the minced onion and red pepper to the pan. Saute over medium heat until onions are soft and translucent, about four minutes. Remove from heat and let cool slightly.
In a large mixing bowl, add turkey, oats, egg and grated carrot. Add the sauteed onions and peppers to the mixture. Mix together and season with salt.
Prepare a twelve cup muffin pan with aluminum liners. Add the turkey mixture to each cup. Bake in a 375 degree oven for thirty minutes.
While the cupcakes are baking, steam the butternut squash cubes until tender. Place squash into a food processor, adding about an eighth of a cup of the water used to steam the sqaush. Season with a small amount of salt, white pepper ( I like a bit of a bite), nutmeg and cinnamon. You may want to use less spice according to your tastes.
Spoon the prepared squash mixture over each cupcake to make a frosting. Enjoy!
Serving Size: Makes 12 cupcakes, two per serving
Number of Servings: 6
Recipe submitted by SparkPeople user RADFEN.
In a large mixing bowl, add turkey, oats, egg and grated carrot. Add the sauteed onions and peppers to the mixture. Mix together and season with salt.
Prepare a twelve cup muffin pan with aluminum liners. Add the turkey mixture to each cup. Bake in a 375 degree oven for thirty minutes.
While the cupcakes are baking, steam the butternut squash cubes until tender. Place squash into a food processor, adding about an eighth of a cup of the water used to steam the sqaush. Season with a small amount of salt, white pepper ( I like a bit of a bite), nutmeg and cinnamon. You may want to use less spice according to your tastes.
Spoon the prepared squash mixture over each cupcake to make a frosting. Enjoy!
Serving Size: Makes 12 cupcakes, two per serving
Number of Servings: 6
Recipe submitted by SparkPeople user RADFEN.