Nickel Allergy Friendly Basil-Parsley Turkey Burgers with Roasted Butternut Squash

Total time55 min

Prep time20 min

Cook time35 min

Nickel Allergy Friendly Basil-Parsley Turkey Burgers with Roasted Butternut Squash

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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
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt
½ tsp dried thyme

For the turkey burgers

1 ½ lb ground turkey (93% lean)
¼ cup fresh basil leaves, finely chopped
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
¼ cup fresh flat-leaf parsley, finely chopped
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
¾ 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 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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