Golden roasted butternut squash and herb-packed turkey meatballs come together in one skillet for a dinner that feels both hearty and fresh. The meatballs get their bright, herby lift from generous handfuls of fresh basil and parsley plus a touch of oregano, while a quick pan sauce built from chicken broth, apple cider vinegar, and fresh thyme deglazes all those browned bits into something rich and tangy. Searing the meatballs first and finishing them in the oven keeps them juicy without any fuss, and roasting the squash separately gives it that caramelized, fork-tender edge. Olive oil does the heavy lifting throughout, tying the dish to the kind of simple, plant-forward, whole-food cooking this way of eating is built around. It's a satisfying, well-balanced plate of lean protein, roasted vegetables, and fresh herbs that fits naturally into a Mediterranean-style rotation, and it's easy enough to put on repeat for weeknight dinners.
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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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