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roasted butternut squash tacos with ground turkey

Roasted Butternut Squash and Ground Turkey Tacos

Kristina Cadelina
Ready in under 30 Minutes- this Fall inspired meal is a delicious twist to traditional tacos. These Butternut Squash & Turkey tacos are a healthy way to satisfy your Autumn cravings!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican, Spanish
Servings 4
Calories 546 kcal

Equipment

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

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

Calories: 546kcalCarbohydrates: 71gProtein: 35gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 62mgSodium: 413mgPotassium: 1234mgFiber: 11gSugar: 6gVitamin A: 18590IUVitamin C: 37mgCalcium: 205mgIron: 5mg
Keyword Butternut Squash and Ground Turkey Tacos, Butternut Squash Taco, Ground Turkey Tacos
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