sever over Butternut Squash Mash

Cranberry Pesto
3/4 cup fresh cranberries
1 date, seeded
2 cups fresh basil, lightly packed
1/4 cup pine nuts
2 garlic cloves
1/2 cup extra virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper
Meatballs/ burgers
1 lb ground turkey thighs
1/2 cup cranberry pesto
2 tbls coconut flour
1/2 tsp sea salt
1/4 tsp pepper
1 tsp ghee

3/4 cup fresh cranberries 1 date, seeded 2 cup s fresh basil, lightly packed 1/4 cup pine nuts 2 garlic cloves 1/2 cup extra virgin olive oil 1/2 tsp sea salt 1/4 tsp black pepper 1 lb ground turkey thighs 1/2 cup cranberry pesto 2 tbls coconut flour 1/2 tsp sea salt 1/4 tsp pepper 1 tsp ghee

For the pesto: In a small sauce pot, simmer cranberries in 3/4 cup water until all berries have popped. Add in date and continue to cook until sauce reduces to jelly-like consistency. In a blender, mix all pesto ingredients including jellied cranberries until smooth.
For the meatballs: In a large bowl, combine all ingredients except ghee. Mix well with your hands. Let sit for 10 minutes to allow the coconut flour to be absorbed. Over medium heat, melt ghee in a large flat-bottom skillet. Roll mixture into 10 1-inch meatballs. Cook covered for 4 minutes, flip and cook for another 4 minutes. Continue to cook until all sides of the meatballs are browned.