BHA & BHT Free Rosemary-Garlic Turkey Burgers with Roasted Butternut Squash
Total time50 min
Prep time15 min
Cook time35 min
5.0(19)
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Learn more →Ingredients
4 servings
For the roasted butternut squash
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp fine sea salt
- 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
- 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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