There’s a point every September when I decide I’m done waiting for Arizona weather to cooperate.
The calendar says fall.
Football is back.
Pumpkins are showing up everywhere.
And even though the afternoon temperature may still have other ideas, I’m officially ready to start bringing some real fall flavors into the kitchen.
So this week, we're doing exactly that.
These Garlic Sage Turkey Meatballs with Creamy Butternut Squash Sauce are warm, savory, and comforting without being the kind of heavy meal that makes you want to take a nap afterward.
We’re making juicy turkey meatballs loaded with garlic, sage, and herbs, then serving them over a silky butternut squash sauce with crispy roasted Brussels sprouts.
No dairy.
No gluten.
No heavy cream.
Just simple ingredients and a whole lot of fall flavor.
And if you've got kids who aren't quite ready to embrace a plate covered in butternut squash sauce?
We've got a plan for that too.
Why You'll Love This Recipe
✔️ Gluten-free & dairy-free
✔️ Paleo-friendly
✔️ High in protein
✔️ Packed with fall flavor
✔️ Great for meal prep
✔️ Freezer-friendly meatballs
✔️ Easy to make AIP-friendly
✔️ Cozy without being overly heavy
🍂 Garlic Sage Turkey Meatballs
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: About 50 minutes
Serves: 4–5
For the Turkey Meatballs
1½ pounds ground turkey
2 cloves garlic, minced
2 tablespoons finely chopped fresh sage
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon onion powder
¾ teaspoon sea salt
½ teaspoon black pepper, optional
1 egg
¼ cup almond flour
1 tablespoon olive oil
🎃 Creamy Butternut Squash Sauce
3 cups peeled and cubed butternut squash
1 tablespoon olive or avocado oil
½ small yellow onion, diced
3 cloves garlic, minced
1 cup chicken bone broth
½ cup full-fat coconut milk
1 tablespoon fresh sage, chopped
½ teaspoon dried thyme
½ teaspoon sea salt, plus more to taste
1 teaspoon apple cider vinegar
That little splash of vinegar at the end might seem strange, but don't skip it.
Butternut squash and coconut milk both bring natural sweetness. The acidity wakes everything up and keeps the sauce savory instead of overly sweet.
🥬 Crispy Roasted Brussels Sprouts
1½ pounds Brussels sprouts, trimmed and halved
2 tablespoons avocado oil
1 teaspoon garlic powder
¾ teaspoon sea salt
½ teaspoon dried thyme
Step 1: Roast the Butternut Squash
Preheat your oven to 425°F.
Add the butternut squash to a sheet pan and toss with olive oil and a pinch of sea salt.
Spread it into a single layer.
Roast for about 25 minutes, or until tender with some caramelized edges.
We could simply boil the squash.
But roasting it first gives the finished sauce much more flavor.
Those browned edges matter.
Step 2: Make the Meatballs
While the squash gets started, add the ground turkey to a large bowl.
Add:
Garlic
Sage
Parsley
Thyme
Onion powder
Salt
Pepper
Egg
Almond flour
Use your hands to gently mix everything together.
And I mean gently.
One of the easiest ways to make dry, dense turkey meatballs is to work the mixture too much.
Mix only until everything is evenly combined.
Form into approximately 16–18 meatballs.
Step 3: Bake the Meatballs
Line another sheet pan with parchment paper or lightly grease it with avocado oil.
Arrange the meatballs with a little space between each one.
Brush or drizzle the tops lightly with olive oil.
Bake at 425°F for about 18–22 minutes, or until the centers reach 165°F.
If you want a little extra color, turn on the broiler for the final minute or two.
Just keep an eye on them.
We're looking for golden edges—not charcoal. 😂
Step 4: Get the Brussels Sprouts Crispy
Add the Brussels sprouts to a sheet pan with avocado oil, garlic powder, salt, and thyme.
Toss well.
Then turn as many of them cut-side down as possible.
That's the secret.
Roast at 425°F for approximately 20–25 minutes.
Don't constantly move them around.
Give those cut sides time against the hot pan and they'll develop those dark, crispy edges that make roasted Brussels sprouts completely different from the mushy ones some of us remember growing up.
Step 5: Build the Butternut Squash Sauce
While everything is roasting, heat a tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and cook for about 4–5 minutes until softened.
Add the garlic and sage and cook for another 30–60 seconds.
Your kitchen should start smelling like fall right about now.
Add the roasted butternut squash along with the chicken broth, coconut milk, thyme, and sea salt.
Bring everything to a gentle simmer for about 5 minutes.
Step 6: Blend Until Creamy
Transfer the sauce to a blender or carefully use an immersion blender.
Blend until completely smooth.
You're looking for something similar to a creamy pasta sauce.
Too thick?
Add another splash of chicken broth.
Too thin?
Return it to the skillet and let it gently simmer for a few minutes.
Finally, stir in the apple cider vinegar.
Taste and adjust the salt.
Now you've got a rich, creamy sauce without a drop of dairy.
Step 7: Bring It All Together
Pour the butternut squash sauce back into your skillet.
Add the cooked turkey meatballs.
Gently turn them in the sauce until they're coated, then let everything simmer together for 2–3 minutes.
Spoon some extra sauce over the top.
Finish with fresh sage or parsley.
🍽️ How to Serve It
I like to spoon a generous layer of butternut squash sauce onto the plate first.
Add 3–4 turkey meatballs.
Pile the crispy Brussels sprouts alongside.
Then finish with fresh herbs and another spoonful of sauce.
If you want something more substantial underneath, this also works beautifully over:
Cauliflower rice
Jasmine rice
Mashed potatoes
Mashed cauliflower
Spaghetti squash
Or just keep it simple and eat it exactly as-is.
🎃 Butternut Squash Doesn't Need to Be Sweet
Butternut squash gets used in a lot of recipes with maple syrup, brown sugar, cinnamon, and other sweet flavors.
And there's nothing wrong with that.
But it can also go completely savory.
That's what we're doing here.
Garlic.
Onion.
Sage.
Thyme.
Chicken broth.
A little coconut milk.
And just enough acidity to balance everything.
The result is creamy and slightly earthy with just a hint of the squash's natural sweetness.
It's a great way to use butternut squash without making the whole dinner taste like Thanksgiving.
Make It AIP-Friendly
This one is very easy to modify.
For the meatballs:
Omit the black pepper
Omit the egg
Replace the almond flour with 2 tablespoons cassava flour
If the mixture feels too loose, add another tablespoon of cassava flour.
For the sauce and Brussels sprouts, the rest of the recipe is already very close to AIP—just make sure your broth and coconut milk don't contain non-compliant additives.
🙌 What About the Kids?
Let's acknowledge something.
A plate of turkey meatballs covered in orange sauce next to Brussels sprouts might not immediately get a standing ovation from every kid at the table. 😂
That's okay.
Serve it deconstructed.
Put a few plain turkey meatballs on their plate.
Add some sauce on the side for dipping.
Give them whatever base your family likes—rice, potatoes, or cauliflower rice.
Put a Brussels sprout or two on the plate without making it a battle.
They might dip the meatball.
They might try the sauce.
They might ignore the Brussels sprouts completely.
We're playing the long game here.
Make Extra Meatballs
This is one of those recipes where I almost always recommend doubling part of it.
Make extra meatballs.
They're easy to freeze and can become an entirely different dinner later.
Freeze the cooked meatballs on a sheet pan first, then transfer them into a freezer-safe container once frozen.
Later, use them with:
Marinara
Pesto
Dairy-free gravy
Soup
Rice bowls
Or another batch of this butternut sauce
Future you will be glad they're there.
Meal Prep Tips
Keep the Brussels sprouts separate from the sauce when storing leftovers.
That way they'll stay much better when reheated.
Store the turkey meatballs directly in the butternut sauce so they absorb even more flavor overnight.
When you're ready to eat, warm the meatballs and sauce gently in a skillet or microwave.
Reheat the Brussels sprouts separately in an air fryer or hot oven if you want to bring some of that crispiness back.
🍂 Okay, Now We're Doing Fall
We've been easing into this.
Apple cider.
Maple.
Roasted apples.
And now?
Butternut squash and sage.
I think we've officially crossed the line. 😂
It might still be hot outside here in Arizona, but that doesn't mean we have to wait until November to start enjoying some of the best flavors of the year.
And this is exactly how I like to do it.
Nothing overly heavy.
Nothing complicated.
Just a warm, flavorful dinner built around real ingredients that still works on a busy weeknight.
These Garlic Sage Turkey Meatballs with Creamy Butternut Squash Sauce & Crispy Brussels Sprouts feel like fall without going full Thanksgiving.
At least not yet.
Happy cooking!
– Matthew
