Red Meat Allergy Friendly Basil-Parsley Beef Burgers with Roasted Butternut Squash
Total time55 min
Prep time20 min
Cook time35 min
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Learn more →Ingredients
4 servings
For the roasted squash
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp salt
- 1 tbsp fresh thyme leaves
For the burgers
- 1 ½ lb ground beef (80/20)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - ¼ cup fresh basil leaves, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tsp salt
- 1 tbsp olive oil
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the butternut squash cubes in a single layer on a large baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt and the fresh thyme leaves, and toss to coat evenly.
- 2
Roast the squash on the center rack for 25–30 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance.
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