Ground turkey mixed with fresh basil and parsley makes for a juicy, herb-packed patty with no filler needed — just meat, herbs, and seasoning pressed into thick patties and seared until deeply golden on each side. Alongside, cubes of butternut squash roast in olive oil and thyme until caramelized at the edges and tender all the way through, giving you a naturally sweet, savory side that needs nothing else added. The whole plate comes together with simple, whole-food ingredients and a quick stovetop-and-oven method that's easy to repeat on a busy weeknight. A scatter of fresh parsley at the end brightens everything up without complicating the process. It's a satisfying, protein-forward dinner that fits neatly into a Whole30 kitchen.
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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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