Low Sodium Basil-Parsley Turkey Burgers with Roasted Butternut Squash

Total time55 min

Prep time20 min

Cook time35 min

Low Sodium Basil-Parsley Turkey Burgers with Roasted Butternut Squash

Fresh basil and parsley get mixed straight into the ground turkey, so every bite of these patties carries a bright, herby punch that needs almost nothing else to taste satisfying. A hot skillet gives them that deep golden crust while keeping the inside juicy, and a well-placed thumbprint keeps them flat and even as they cook. Alongside, cubed butternut squash roasts until the edges caramelize and turn tender-sweet, seasoned simply with olive oil and dried thyme. It’s a hearty, wholesome plate that leans on real ingredients and roasting technique for flavor rather than a heavy hand with the shaker. That makes it a smart pick if you’re watching your added salt intake but still want a dinner that feels satisfying and full of flavor. Scatter on a little extra parsley at the end for freshness, and you’ve got a simple, colorful meal that comes together in under an hour.

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Ingredients

4 servings

For the roasted butternut squash

1 medium butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
Fresh Butternut Squash, Each Organic Butternut Squash Peeled Butternut Squash Nature's Promise Organic Butternut Squash Trader Joe's Diced Butternut Squash
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2 tbsp olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp dried thyme

For the turkey burgers

1 ½ lb ground turkey (93% lean)
¼ cup fresh basil leaves, finely chopped
¼ cup fresh flat-leaf parsley, finely chopped
1 tsp dried oregano
¾ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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 dried thyme, and toss to coat evenly.
2
Roast the squash for 25–30 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance.

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