Turkey Bacon Meatballs and Butternut Squash

Servings: 2


  • 4 slices bacon
  • 1 small butternut squash
  • ¼ small pkg fresh thyme
  • 2 cloves garlic
  • 1 (1 inch) piece ginger root
  • 1 Tbsp monk fruit syrup (I use Lakanto) or you can omit this ingredient if you want.
  • 1/2 lb ground turkey
  • ¼ cup pecans
  • black pepper
  • cinnamon
  • cumin
  • salt
  • 1 Tbsp virgin coconut oil


  1. Preheat the oven to 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 4 cups.
  3. Wash and dry thyme. Slide leaves off the stems; discard the stems.
  4. In a small saucepan, melt the 1 Tbsp coconut oil over medium heat. Add 2 Tbsp monk fruit syrup 1/8 tsp cinnamon, thyme and 1/8 tsp salt. Stir to combine then remove from the heat and add to a medium bowl.
  5. Roughly chop pecans and add to bowl with the coconut oil and spices.
  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.
  8. Add ground turkey to the bowl with the garlic and ginger.
  9. Mince bacon and add to ground turkey.
  10. Season turkey and bacon with 1/4 tsp cumin, 1/4 tsp salt and 1/4 tsp pepper and stir to combine.
  11. Form meat mixture into 2-inch size meatballs and place 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 pecans and meatballs between plates.

MetaLife Units:

2.5 Protein Units
1.5 Fat Units
1 Carbohydrate Unit

Recipe by:

Dr. Shonna Babrow-Goodrich