Nickel Allergy Friendly Ginger-Turmeric Turkey Meatballs with Butternut Squash

Total time55 min

Prep time20 min

Cook time35 min

Nickel Allergy Friendly Ginger-Turmeric Turkey Meatballs with Butternut Squash

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
⅓ cup gluten free breadcrumbs
El Mexicano Pan Molido Bread Crumbs Aiva Products Bread Crumbs
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3 tbsp milk
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp ground cumin
½ tsp salt
2 tbsp fresh parsley, finely chopped

For the squash

1 medium butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
2 tbsp olive oil, divided
½ tsp ground turmeric
¼ tsp salt

For the pan sauce

1 cup chicken broth
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
1 tbsp apple cider vinegar

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2
Toss the butternut squash cubes with 1 tbsp of the olive oil, 1/2 tsp turmeric, and 1/4 tsp salt on the prepared baking sheet, spreading them in a single layer. Roast for 20–25 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.

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