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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.
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.
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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