Roasted Butternut Squash and Turkey Tacos Recipe

While it’s not typical for Mexican tacos to be filled with turkey, Puerto Vallarta still inspires us to relax on the beach, embark on adventures, and savor delicious, authentic cuisine. However, at home, there’s absolutely nothing wrong with using turkey in a taco!

Preparation Details:

Servings: 4
Total Time: 30 Min
Difficulty: 2/5

INGREDIENTS:

FIRST, PREPARE THE SQUASH

• 1 butternut squash (approximately 1 lb)
• ¼ cup high-quality olive oil
• ¼ cup pure maple syrup
• ½ tsp ground cinnamon
• ½ tsp fine sea salt
• ½ tsp freshly ground black pepper

 MMM, SEASONED TURKEY

• • 1 lb boneless turkey breast or leftover turkey, cut into two-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley, chopped
  • 2 cloves garlic, minced
  • ½ tsp fine sea salt
  • ½ tsp freshly ground black pepper

 EVERYTHING ELSE YOU NEED

• 8 six-inch corn tortillas
• 3 tbsp crumbled goat cheese
• 3 tbsp chopped dried cranberries
• 3 tbsp chopped fresh parsley

NOW THAT YOU HAVE EVERYTHING READY, LET'S GET STARTED:

1. Peel, seed, and dice the squash.
2. Preheat your oven to 400° F.
3. Spread the squash cubes on a baking sheet and mix in all the squash ingredients. Toss thoroughly to ensure every piece is well-coated in oil and seasoning.
4. Bake for 30 minutes on the middle rack, turning the pieces with tongs once halfway through. While it’s roasting…
5. Using leftover turkey? Reheat it in the microwave or oven, seasoning with garlic salt, pepper, and parsley to taste.
6. Using raw turkey breast? Heat oil and garlic over medium-high heat for 30 seconds, then add the turkey pieces. Season and cook for about 8 minutes until browned and cooked through with clear juices.
7. Now, let’s assemble! Place the tortillas on a serving platter. Fill each with turkey and roasted butternut squash.
8. Extra touch! Garnish with goat cheese, cranberries, and chopped parsley. (This is a must!)