Roasted Butternut Squash and Ground Turkey Tacos
This Fall inspired taco is nourishing comfort food at its best. My Roasted Butternut Squash and Ground Turkey Tacos are delicious and easy to make. Done in under 30 minutes, they’re packed with lean protein, warm spices and natural sweetness from the butternut squash.
Original Post: October 2022 | Post Updated: November 2025
The funny thing is that when I first made these, my husband was asking what’s for dinner and I said tacos. He then said well what kind of tacos and I said butternut squash and he was like um nope, “I don’t like butternut squash“. I said you will in this taco! I’m not trying to toot my own horn but I was right. 😊🤷🏻♀️
Amazon Affiliate Links Disclosure: This post contains links to products I love on Amazon. If you click through the links provided, we may receive a commission at no additional cost to you.
Why this recipe works
- Simple whole food ingredients: Similar to my Crispy Chicken Tacos– No fancy sauces or weird ingredients.
- Naturally gluten free and adaptable: to make it low carb, leave out the tortillas or make it vegan by skipping the meat.
- Perfect for meal prep: Both the ground turkey and the butternut squash reheat perfectly. If you love this combo- be sure to check out my other Ground Turkey Dinners.
- Full of cozy Fall flavors: The roasted squash gives these tacos the same warmth as my Roasted Butternut Squash and Cauliflower dish and my Butternut Squash and Carrot Soup.
Ingredients you’ll need
- Butternut squash. Precut squash saves time.
- Extra virgin olive oil.
- Enchilada spice. This is my homemade seasoning blend with cumin, coriander, garlic powder, paprika and oregano. I use this spice blend for Bison Enchiladas, Beef Enchilada Soup and my Butternut Squash and Black Bean Enchiladas. You can also use your favorite taco seasoning.
- Salt and black pepper.
- Corn tortillas.
- Ground turkey. I recommend 93/7. 99% fat free or ground turkey breast is available if you are looking for something more low fat.
- White onion.
- Optional garnishes. Such as avocado, salsa, corn, or greek yogurt (works like sour cream)
How to make Butternut Squash and Ground Turkey Tacos
Step 1: Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and toss the butternut squash with olive oil and the seasoning spices. Place it in the oven and let it bake for 20 minutes. The butternut squash should be golden and tender when done.
Step 2: In a large saute pan over medium heat, add the additional olive oil. When the skillet is ready, turn the heat down to medium/low and add the ground turkey. Let the turkey cook for 5 minutes and then add the onions and the remaining seasonings.
Step 5: Continue to let it cook for about 20 minutes or until the turkey has reached 165 degrees. Ground turkey will no longer be pink and will have a grey color to it. When done, dish 1-2 tablespoons of the turkey meat and place a few cubes of the butternut squash on top or smear the roasted butternut into the tortilla first.
Pro tip: Roasted Butternut Squash Turkey Tacos are best served with warm tortillas. You can warm the tortillas a couple of different ways by placing them in the microwave or using a crepe pan or some other kind of small pan or cast iron skillet.
Storing and reheating
Store the ground turkey and squash in an airtight container in the fridge for up to 3 days. Reheat using the microwave for 1-2 minutes.
Helpful tips
- Butternut squash can be bought already cut up. This saves so much time (and saves you from wrist pain). Trader Joe’s has the perfect size bags and Costco normally has it during this time of year with the best prices.
- If you want to use a whole squash, prepare it the night before along with the onions.
- Swap out using ground chicken instead of turkey. Also if you would like to make this vegan, you can totally leave out the meat.
- Use 93/7 or 85/15 ground turkey. I don’t recommend the lowest fat of ground turkey unless you really want to use the lowest percentage or you have dietary restrictions.
Serving suggestions for Roasted Butternut Squash with Turkey Tacos
- Avocado slices or guacamole like my 4 Ingredient Guacamole.
- Red or green salsa.
- Sour cream.
- Fresh cilantro and lime juice.
- Black beans or corn.
- Plain greek yogurt.
- Shredded red cabbage or green cabbage like what I use in my Gluten Free Shrimp Tacos.
Looking for other recipe ideas? Subscribe to my monthly newsletter and receive delicious recipes sent straight to your inbox!
Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!
Roasted Butternut Squash and Ground Turkey Tacos
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Equipment
- large sauté pan
Ingredients
- 24 ounces butternut squash large diced, cubed
- 2 tablespoons olive oil extra virgin
- 1 1/2 teaspoons cumin ground
- 1/2 teaspoon coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano dried
- 1/4 teaspoon salt plus additional as needed
- 1/4 teaspoon black pepper
- 16 corn tortillas homemade or store bought
Ground Turkey
- 1 pound ground turkey
- 2/3 cup yellow onion medium diced, chopped
- 1 tablespoon olive oil extra virgin
Enchilada Spice For Ground Turkey
- 1 1/2 teaspoon cumin ground
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon oregano dried
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Instructions
- Preheat the oven to 400 degrees F. On a large sheet pan lined with parchment paper, toss the butternut squash with olive oil and the seasoning spices. Place it in the oven and bake for 20 minutes. Squash should be golden and tender when done.
- In a large saute pan over medium/low heat, add the additional olive oil. When the pan is ready, add the ground turkey. Let the turkey cook for 5 minutes. Turn the heat to low. Then add the onions and the seasonings.
- Continue to let it cook for about 20 minutes or until the turkey has reached 165 degrees. Ground turkey will no longer be pink and will have a grey color to it. When done, dish 1-2 tablespoons of the turkey meat and place a few cubes of the butternut squash on top or smear the roasted butternut into the tortilla first.
Notes
Storing and reheating: Store the ground turkey and squash in an airtight container in the fridge for up to 3 days. Reheat using the microwave for 1-2 minutes. Helpful tips:
- Butternut squash can be bought already cut up. This saves so much time (and saves you from wrist pain). Trader Joe’s has the perfect size bags and Costco normally has it during this time of year with the best prices.
- If you want to use a whole squash, prepare it the night before along with the onions.
- Swap out using ground chicken instead of turkey. Also if you would like to make this vegan, you can totally leave out the meat.
- Use 93/7 or 85/15 ground turkey. I don’t recommend the lowest fat of ground turkey unless you really want to use the lowest percentage or you have dietary restrictions.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite !
Yummy tacos!