Golden, caramelized butternut squash roasts right alongside juicy turkey meatballs loaded with fresh garlic, rosemary, and thyme, so every bite carries that warm, herby aroma straight from the oven. Searing the meatballs first locks in a deep golden crust before they finish cooking through in the same skillet the squash roasts in, keeping cleanup simple and flavor concentrated. A quick pan sauce built from chicken broth and a bright hit of apple cider vinegar deglazes all those browned bits into something rich and savory, spooned generously over the top before serving. Fresh parsley scattered at the end adds a clean, herbaceous finish that balances the caramelized sweetness of the squash. It's a wholesome, olive oil-forward dinner built on lean protein, roasted vegetables, and fresh herbs, making it a genuinely solid pick for a Mediterranean-style table. Simple, comforting, and easy to portion out for weeknight dinners or meal prep alike.
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Preheat the oven to 425Ā°F (220Ā°C). On a large rimmed 18Ć13-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 ā do not overwork. Divide and roll into 18ā20 meatballs, about 1.5 inches in diameter.
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