Turkey Tacos with Roasted Butternut Squash

Inspired by my Caribbean Dinogo cruise last month, these tacos burst with fresh and exciting flavors! They're a delightful family meal with a Mexican flair!

During my cruise in the Western Caribbean, I savored a variety of regionally inspired flavors. Fresh Mexican cuisine was abundant. Preparing it at home rekindles memories of the ocean! In this recipe, autumn and winter flavors harmonize beautifully with corn tortillas in these Roasted Butternut Squash & Turkey Tacos.

Utilize leftover Thanksgiving turkey, or prepare boneless turkey breast, which is what I did for this recipe.

For the butternut squash, I chopped, seeded, peeled, and diced it into bite-sized pieces. Then, I tossed it with olive oil, sea salt, pure maple syrup, cinnamon, salt, and pepper.

Spread it out on a baking sheet in a single layer and roast at 400 degrees for 30 minutes.

Your home will fill with a festive holiday aroma while the squash roasts. This dish is ideal for entertaining and family dinners. My kids and husband loved it!

I hope you relish my fusion of Thanksgiving and Mexican flavors! For more recipes inspired by my cruises, feel free to check out my Pinterest board.

Ingredients List

Roasted Butternut Squash Recipe

• 1 butternut squash (approximately 1 pound) – peeled, seeded, and cubed
• 1/4 cup high-quality olive oil
• 1/4 cup pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper

Turkey Ingredients

• 1 pound boneless turkey breast or cooked leftover turkey, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper

Toppings and Tortillas

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

Instructions

1. Preheat the oven to 400 degrees F, placing the rack in the center.
2. Arrange the squash on a baking tray and add all the ingredients for roasting.
3. Toss thoroughly until all pieces are evenly coated with oil and seasonings.
4. Bake for 30 minutes, flipping the pieces with tongs once during cooking.
5. While the squash roasts…
   1. If using leftover turkey: reheat it in the microwave or oven, seasoning with garlic salt, pepper, and parsley to taste.
   2. If using fresh, uncooked turkey breast: Heat oil and garlic over medium-high heat for 30 seconds. Add the turkey pieces, season, and cook for about 8 minutes until browned and juices run clear.
6. To assemble: Arrange the tortillas on a serving platter. Add some butternut squash to each, then top with turkey, goat cheese, cranberries, and chopped parsley. Serve right away.

Fantastic Taco Recipe Links

• Crock Pot Chicken Tacos Prevention RD
• Fish Tacos with Red Cabbage Slaw Land of Noms