Low Sodium Rosemary-Garlic Turkey Burgers with Roasted Butternut Squash

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Rosemary-Garlic Turkey Burgers with Roasted Butternut Squash

Juicy turkey patties get their flavor from a generous mix of fresh garlic, rosemary, and parsley, seared in a hot skillet until deeply golden on the outside and cooked through to tender, juicy perfection inside. Alongside, cubes of butternut squash roast until caramelized at the edges and soft all the way through, tossed with olive oil and fragrant rosemary for a simple, cozy side. The whole plate leans on real herbs and good technique — a hot pan, a hands-off roast, a quick rest before serving — rather than any packaged seasoning blends or sauces to bring the flavor. Scatter on some fresh parsley at the end and you've got a weeknight dinner that feels a little special without much fuss. This one is a solid pick if you're watching your sodium intake, since every ingredient here is something you're naming and measuring yourself, not pulling from a jar. It's hearty, herby, and satisfying enough that you won't miss a thing.

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Ingredients

4 servings

For the roasted butternut squash

1 medium butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
Fresh Butternut Squash, Each Organic Butternut Squash Peeled Butternut Squash Nature's Promise Organic Butternut Squash Trader Joe's Diced Butternut Squash
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2 tbsp olive oil
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp fresh rosemary, finely chopped

For the turkey burgers

1 ¼ lb ground turkey (93% lean)
3 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh parsley, finely chopped
¾ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp olive oil

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the butternut squash cubes in a single layer on a large baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt and 1 tsp chopped rosemary, and toss to coat evenly.
2
Roast the squash for 25–30 minutes, flipping once halfway through, until the edges are golden and caramelized and the cubes are tender when pierced with a fork. Remove from the oven and set aside.

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