Eosinophilic Esophagitis Friendly Basil-Parsley Turkey Meatloaf with Roasted Butternut Squash
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Learn more →Ingredients
4 servings
For the roasted squash
- 1 small butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
- 2 tbsp olive oil
- ½ tsp salt
For the meatloaf
- 1 ½ lb ground turkey
- ½ cup rolled oats
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ¼ cup fresh basil leaves, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tsp fresh thyme leaves
- ½ tsp dried oregano
- ¾ tsp salt
- 2 tbsp olive oil
For the glaze
- 1 small roasted beet (about 3 oz), peeled and roughly chopped
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 2 tbsp water
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°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 30 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork. Slide the squash to one side of the pan and reduce the oven temperature to 375°F (190°C).
- 2
While the squash roasts, make the beet glaze. Combine the chopped roasted beet, apple cider vinegar, maple syrup, water, and 1/4 tsp salt in a small saucepan over medium heat. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the beet is very soft. Transfer to a blender or use an immersion blender and purée until completely smooth. Return to the saucepan and simmer over low heat for 2–3 minutes, stirring, until the glaze thickens enough to coat the back of a spoon. Set aside.
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