Cuban Paleo Picadillo
Recipe type: Paleo Dinner
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Another favorite Cuban meal I loved growing up but now it is new, improved and PALEO!
  • 2lb of lean ground beef (I use 96%)
  • 1 large white onion, chopped
  • 1 red pepper, seeded and chopped
  • 4 garlic cloves
  • 2 teaspoons of chili powder
  • 1 teaspoon of ground cumin
  • 1 ¼ teaspoon of oregano
  • ¼ teaspoon of salt
  • 2 14 oz cans of diced tomatoes (with juice)
  • ¾ cups of Spanish green olives, drained (I used Goya Alcaparrado which is a mixture of olives and pimentos)
  • ¼ cup of dried apricots, chopped
  • ¼ cup of whole raisins
  • 2 medium butternut squashes, peeled and chopped into cubes (yields about 8 cups).
  • (I only had one 2lb package of butternut squash and I wish I had enough to double it. The butternut squash added such a great flavor and texture to the meal that I wish I had 4lbs of butternut squash rather than 2lbs but again I LOVE BUTTERNUT SQUASH)
  • 2 tablespoons of coconut or olive oil
  • 3 tablespoons of almond flour
  • 1 egg beaten
  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or foil.
  2. Peel, de-seed and chop your butternut squash. Coat with melted coconut oil or olive oil and sprinkle ¼ teaspoon of oregano and roast for 35-40 minutes until soft. Midway through the baking process stir the butternut squash to avoid burning.
  3. While the butternut squash is roasting, heat a sauté pan with olive or coconut oil and brown the beef.
  4. After about 5 minutes, cook onions, garlic and peppers until the onions are translucent. Add spices (remainder of the oregano, cumin, salt and chili powder) and mix evenly.
  5. Once the beef is almost browned and vegetables are somewhat soft, add the tomatoes, olives, apricots and raisins. Stir and bring to boil.
  6. Take the meat mixture off the heat and spread it in a greased 3 quart cooking dish and set aside. Note, I had a lot of extra liquid in the pan so I drained the meat and vegetables when putting it in the Pyrex cooking pan. Your preference of course, I was just afraid too much liquid would make the dish soggy. It's your call.
  7. Reset oven temperature to 375 degrees and with a hand masher or big fork mash the butternut squash along with the egg and almond flour.
  8. Spread the butternut squash on top of the beef mixture and bake in the 375 degree oven for 40 minutes.
Recipe by Our Full Plate at