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Chicken and Sage Meatballs with Butternut Squash Puree

Chicken and Sage Meatballs with Butternut Squash Puree

Looking for a delicious weeknight meal that'll knock your socks off? Try this Chicken and Sage Meatballs with Butternut Squash Puree. It's gluten-free and dairy-free.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

  • CHICKEN AND SAGE MEATBALLS
  • 2 lbs ground chicken
  • 1/4 cup sage minced
  • 1/4 cup parsley minced
  • 1 yellow onion grated
  • 4 garlic cloves minced
  • salt and pepper to taste
  • 1 tbsp olive oil
  • BUTTERNUT SQUASH PUREE
  • 1 small butternut squash peeled, seeds removed, cubed into small pieces
  • 1/3 cup vegetable broth
  • salt and pepper to taste
  • 1 garlic clove

Method
 

  1. Preheat oven to 450°
  2. In a steamer basket, steam the buternut squash for about 20 minutes or until soft.
  3. Meanwhile, in a large bowl, add all the CHICKEN AND SAGE MEATBALLS except the olive oil. Mix well with your hands and roll into even meatballs.
  4. Place them on a baking sheet (lined with parchment paper). Drizzle with the olive oil and bake for about 15 -7 minutes.
  5. Meanwhile, take the cooked butternut squash and place them into a blender. Add the remaining ingredients and blend until smooth. If you need to add more liquid make it not thick, feel free to add a little bit at a time until you reach your desired consistency.
  6. Add the puree to a plate. Top with the meatballs. Sprinkle a little more fresh sage (optional), and enjoy!