Turkey Tacos with Butternut Squash Pico de Gallo
  1. In a medium skillet, set over medium heat, add the olive oil. When warm, add the squash.
  2. 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.
  3. Remove from the pan and transfer to a bowl and allow to cool for 5 to 10 minutes.
  4. To the bowl, add the pomegranate seeds, cilantro, shallot, minced garlic, juice from 1 lime and a few pinches of salt. Toss to combine.
  5. Warm the tortillas in a 200 degree F oven.
  6. 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.
  • 1 teaspoon olive oil
  • 1/2 butternut squash (about 1 1/2 cups), delicata squash or acorn squash, diced
  • 3 tablespoons pomegranate seeds
  • 2 tablespoons minced cilantro
  • 1 shallot, minced
  • 1 clove of garlic, minced
  • Juice from 1 lime
  • Salt
  • 4 to 6 tortillas
  • White or dark turkey meat, shredded
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