These herb-flecked turkey meatballs get a double dose of freshness from finely chopped basil and parsley, then sear in a hot skillet before finishing in the oven for a golden crust and juicy center. Alongside, cubes of butternut squash roast until caramelized at the edges and tender all the way through, making the perfect sweet, earthy contrast to the savory meatballs. A quick pan sauce built from chicken broth, apple cider vinegar, and fresh thyme gets simmered right in the same skillet, picking up all those browned bits for a glossy, tangy finish. It's a comforting, one-skillet kind of meal that still feels special enough for company, and it's a genuinely solid choice for a gluten free dinner rotation. Scatter on extra parsley before serving and dig in while everything's hot.
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Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with 2 tbsp olive oil and 1/2 tsp salt on a large rimmed baking sheet, spreading them in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance.
While the squash roasts, combine the ground turkey, gluten free breadcrumbs, egg, basil, parsley, oregano, and 1/2 tsp salt in a large mixing bowl. Mix with your hands until just combined — do not overwork. Roll into balls about 1.5 inches in diameter (roughly 18–20 meatballs).
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