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.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
- 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
Preheat oven to 450°
In a steamer basket, steam the buternut squash for about 20 minutes or until soft.
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.
Place them on a baking sheet (lined with parchment paper). Drizzle with the olive oil and bake for about 15 -7 minutes.
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.
Add the puree to a plate. Top with the meatballs. Sprinkle a little more fresh sage (optional), and enjoy!