Rosemary Pesto Meatballs + Butternut Squash

Yes, I know it’s still summer, but I’m starting to crave the flavors of a fall garden. My favorite being butternut squash! We’ve recently finished up what felt like a month long move, and are finally starting to settle down into our rental house while we start the building process. While moving can be stressful and exciting, the biggest challenge for me was wavering away from my cooking routine. I truly missed cooking a home cooked meal, even though some nights I wish I didn’t have to, I really do love it and find it therapeutic.

Tonight, I picked up a few prepped and quick ingredients from Trader Joe’s so that I could make up for lost time and throw together this savory and satisfying meal, and in 30 minutes! Here are a few of my favorites to pick up when I know time is going to be limited.

RECIPE: Rosemary Pesto Meatballs + Butternut Squash

(AIP Reintros: Egg, cashew, pepper)

Ingredients:
1 lb ground turkey (or meat of preference)
2 TBSP rendered bacon fat
3 cloves garlic
1 TBSP rosemary sea salt
1/2 cup onion, diced
1 egg, free range
pepper, to taste
1/4 cup bone broth
1 package Butternut Squash Zig-Zags
1 package Vegan Cashew Kale and Basil Pesto
1/4 cup olive oil, cold pressed
1 package Gluten-Free Egg Fettuccini Pasta

Instructions:
Mix the ground turkey, garlic, salt, onion, egg, and pepper in a large bowl.

Heat the bacon fat in a skillet over medium heat. While heating, form 2″ balls with the meat mixture and place in the skillet. Turn as needed to cook thoroughly, approximately 10 minutes. Meanwhile, boil water for the pasta. Once it comes to a boil, cook following the directions, about 3-4 minutes until al dente.

Once cooked through, remove onto a plate to drain. Leave meat bits and bacon fat in the pan. Add the bone broth to the pan, and let loosen up the meatball bits in the bottom of the pan. Then add butternut squash, sprinkle with sea salt, and toss continually. I put a lid on it for a few minute to help steam the squash and make it cook a little quicker.

Once the squash is cooked, add back in the meatballs and pour the container of pesto in the pan.

Add olive oil and toss together, then serve! I served this with a fresh baby arugula salad. This one was well liked by my family, especially my boys who are pesto addicts. They didn’t even realize this pesto was packed full of protein, and dairy free!

Enjoy ~

Carly