Whole 30 Rosemary-Garlic Beef Burgers with Roasted Butternut Squash

Total time50 min

Prep time15 min

Cook time35 min

Whole 30 Rosemary-Garlic Beef Burgers with Roasted Butternut Squash

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Ingredients

4 servings

For the roasted squash

1 medium butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
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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
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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