In a medium skillet, set over medium heat, add the olive oil. When warm, add the squash.
Cook on medium to medium low heat for 7 to 10 minutes, until tender and cooked. This cook time may vary depending on how big the dice of the squash is so just be sure to give it a taste to ensure that it’s cooked.
Remove from the pan and transfer to a bowl and allow to cool for 5 to 10 minutes.
To the bowl, add the pomegranate seeds, cilantro, shallot, minced garlic, juice from 1 lime and a few pinches of salt. Toss to combine.
Warm the tortillas in a 200 degree F oven.
Add a handful of shredded turkey to each tortilla and top with a generous amount of butternut squash pico de gallo. Add a few splashes of hot sauce for good measure.