Golden-edged butternut squash roasts alongside juicy turkey meatballs packed with fresh rosemary, thyme, and plenty of garlic, then everything gets finished with a bright pan sauce built from chicken broth and a splash of apple cider vinegar. Searing the meatballs first locks in a deep brown crust before they finish cooking through in the oven, so every bite stays tender and full of flavor. The squash caramelizes at the edges while it roasts, turning naturally sweet and soft enough to melt against the savory sauce. A scatter of fresh parsley at the end brightens the whole skillet right before serving. It's a cozy, one-pan dinner that comes together fast and holds up well as leftovers, and it's a solid pick for a gluten free table.
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Preheat the oven to 425°F (220°C). On a large rimmed 18×13-inch baking sheet, toss the butternut squash cubes with 2 tbsp olive oil and 1/2 tsp salt until evenly coated. Spread in a single layer and roast for 15 minutes, until the edges begin to turn golden.
While the squash roasts, combine the ground turkey, gluten free breadcrumbs, egg, minced garlic, 2 tbsp chopped rosemary, thyme leaves, and 1/2 tsp salt in a large mixing bowl. Mix with your hands until just combined — do not overwork. Divide and roll into 18–20 meatballs, about 1.5 inches in diameter.
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