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Maple Bacon Turkey Meatballs with Butternut Squash & Spiced Walnuts.

  • 6 slices
  • 2 small
    butternut squash
  • ½ small pkg
    fresh thyme
  • 4 cloves
  • 2 (2 ½ cm) pieces
    ginger root
  • 0.68 kg
    ground turkey
  • ½ cup
    black pepper
    pure maple syrup
    virgin coconut oil
  • 1
    Preheat the oven to 220°C (425°F) and position rack in the center. Line a baking sheet with parchment paper.
  • 2
    Wash the butternut squash. Trim off and discard the ends of the squash; halve the squash lengthwise and scrape out the seeds from each half. Peel and cut into ½-inch cubes, about 2 cups per person.
    2 small butternut squash
  • 3
    Wash and dry thyme. Slide leaves off the stems; discard the stems.
    ½ small pkg fresh thyme
  • 4
    In a small saucepan, melt the coconut oil over medium heat. Add maple syrup, cinnamon, thyme and salt. Stir to combine then remove from the heat and add to a medium bowl.
    2 tbsp virgin coconut oil
    ¼ cup pure maple syrup
    ¼ tsp cinnamon
    ¼ tsp salt
  • 5
    Roughly chop walnuts and add to bowl with the coconut oil and spices.
    ½ cup walnuts
  • 6
    Add butternut squash pieces to bowl. Toss to coat and spread out in a single layer on a baking sheet.
  • 7
    Peel and mince the garlic. Peel and mince or grate the ginger. Add to a medium bowl.
    4 cloves garlic
    2 (2 ½ cm) pieces ginger root
  • 8
    Add ground turkey to the bowl with the garlic and ginger.
    0.68 kg ground turkey
  • 9
    Mince bacon and add to ground turkey.
    6 slices bacon
  • 10
    Season turkey and bacon with cumin, salt and pepper and stir to combine.
    ½ tsp cumin
    ½ tsp salt
    ½ tsp black pepper
  • 11
    Form meat mixture into 2-inch size meatballs and place on top of squash.
  • 12
    Bake for 15-20 minutes, until meatballs are golden brown and cooked through and squash is soft.
  • 13
    To serve, divide squash, spiced walnuts and meatballs between plates. Enjoy!