Checking the ingredient list, there's nothing here that clashes with a gluten free plate — ground turkey, fresh basil, parsley, oregano, and cubed butternut squash are all naturally in the clear. That makes this one an easy weeknight win: juicy, herb-flecked patties seared in a hot skillet until deeply golden on both sides, paired with sweet, caramelized squash roasted with thyme until tender at the center. The bright, chopped basil and parsley folded right into the meat keep every bite fresh instead of heavy, and a quick scatter of parsley on top finishes things off with color and crunch. It's a simple, satisfying dinner that comes together in under 45 minutes and fits neatly into a gluten free spread without any special planning.
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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.
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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