Vegetarian Ginger-Turmeric Turkey Meatloaf with Butternut Squash
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Learn more →Ingredients
4 servings
For the roasted squash
- 1 small butternut squash (about 1.5 lb), peeled, seeded, and cut into 1-inch cubes
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp ground turmeric
For the meatloaf
- 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. - ½ cup rolled oats
- 1 large egg
- ¼ cup milk
- 2 tsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp dried thyme
- ¾ tsp salt
For the glaze
- ⅓ cup roasted beet purée (from 1 small roasted beet, peeled and blended smooth)
- 1 tbsp apple cider vinegar
- 1 tsp honey
- ¼ tsp ground ginger
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the butternut squash cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp turmeric on a rimmed baking sheet until evenly coated. Spread in a single layer and roast for 30–35 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
- 2
While the squash roasts, make the glaze. Combine the beet purée, apple cider vinegar, honey, and ground ginger in a small saucepan over medium heat. Cook, stirring frequently, for 3–4 minutes until the mixture thickens slightly and coats the back of a spoon. Remove from heat and set aside.
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