GERD Friendly Rosemary-Garlic Beef Burgers with Roasted Butternut Squash
Total time50 min
Prep time15 min
Cook time35 min
4.5(22)
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Learn more →Ingredients
4 servings
For the roasted squash
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp salt
- 1 tbsp fresh rosemary, finely chopped
For the burgers
- 1 ½ lb ground beef (80/20)
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp fresh rosemary, finely chopped
- ¾ tsp salt
- 1 tbsp olive oil
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the butternut squash cubes on a rimmed baking sheet in a single layer. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt and 1 tbsp chopped rosemary, and toss to coat evenly.
- 2
Roast the squash on the center rack for 25–30 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance.
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