This dish is built entirely around whole, real-food ingredients, which makes it a natural fit for a Paleo plate. Ground turkey gets packed with fresh basil, parsley, and oregano, then pan-seared until deeply golden on the outside and juicy all the way through — no filler, no shortcuts, just herbs and meat doing the work. Alongside, cubed butternut squash roasts until caramelized at the edges and fork-tender inside, tossed simply in olive oil, salt, and thyme for a naturally sweet, savory side. The whole plate comes together with straightforward technique: sear the patties for a real crust, roast the squash until it's deeply browned, and let everything rest before serving. It's a satisfying, protein-forward dinner with a bright herb kick, and it holds up well as a Paleo weeknight staple you'll want to make on repeat.
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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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