Maple-Rosemary Turkey Patties with Roasted Butternut Squash and Broccolini

Ingredients

• 450 g ground turkey, 93% lean
• 350 g butternut squash, peeled and cut into 2 cm cubes
• 200 g broccolini, trimmed
• 2 tbsp olive oil
• 1.5 tbsp maple syrup, pure
• 1 tbsp apple cider vinegar
• 1 tbsp fresh rosemary, finely chopped
• ½ tsp garlic powder
• ¾ tsp salt, fine sea salt
• ¼ tsp black pepper, freshly ground

Method

1. Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
2. Toss the butternut squash cubes on the baking sheet with 1 tablespoon olive oil, 0.25 teaspoon salt, and half the chopped rosemary. Roast in the oven for 10 minutes.10 min timer
3. While squash roasts, mix the ground turkey, remaining rosemary, garlic powder, remaining salt, black pepper, maple syrup, and apple cider vinegar in a bowl. Form into 8 equal patties or small meatballs.
4. Remove the baking sheet from the oven. Arrange the turkey patties and trimmed broccolini around the squash. Drizzle the broccolini with the remaining 1 tablespoon olive oil.
5. Bake until the broccolini is tender-crisp, the squash is tender and caramelised at the edges, and the turkey reaches an internal temperature of 74°C (165°F), about 15 minutes.15 min timer