Chestnut Free Basil-Parsley Beef Meatballs with Roasted Butternut Squash
Total time55 min
Prep time20 min
Cook time35 min
4.9(6)
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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 1-inch cubes
- 2 tbsp olive oil
- ½ tsp fine sea salt
For the meatballs
- 1 lb ground beef (80/20)
- ⅓ cup gluten free breadcrumbs
- 1 large egg
- ¼ cup fresh basil leaves, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- ½ tsp dried oregano
- ½ tsp fine sea salt
- 1 tbsp olive oil
For the pan sauce
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). On an 18×13-inch rimmed baking sheet, toss the butternut squash cubes with 2 tbsp olive oil and 1/2 tsp salt until evenly coated. Spread in a single layer, leaving space between pieces.
- 2
Roast the squash on the center rack for 20 minutes, until the undersides are golden and beginning to caramelize. Flip the pieces and push them to one side of the pan to make room for the meatballs.
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