Vegan Ginger-Turmeric Turkey Meatballs with Butternut Squash
Total time55 min
Prep time20 min
Cook time35 min
4.5(30)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - ⅓ cup gluten free breadcrumbs
- 3 tbsp milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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