Roasted Butternut Squash & Turkey Tacos
November 20, 2014
My Caribbean Carnival cruise last month inspired all sort of fresh & fun flavors! These tacos make the most of your Thanksgiving leftovers and are a perfectly balanced family meal, with a Mexican twist!
On my cruise in the Western Caribbean I enjoyed so many regionally inspired flavors. Fresh Mexican food was everywhere. Cooking it up at home brings back memories of the seas! In this dish, fall & winter flavors pair perfectly with corn tortillas in these Roasted Butternut Squash & Turkey Tacos.
Use Thanksgiving turkey leftovers, or cook up some boneless turkey breast which is what I did here.
For the butternut squash, I cut, seeded, peeled & cut it into bite sized pieces. Then it was tossed with olive oil, sea salt, pure maple syrup, cinnamon, salt & pepper.
Lay it out on a sheet pan in a single layer & roast at 400 degrees for 30 minutes.
Your house will smell holiday festive when the squash roasts. This dish is perfect for entertaining & for family meals. My kids & hubs loved it!
I hope you enjoy my pairing of Thanksgiving meets Mexico flair! For more cruise inspired recipes please follow my Pinterest board.
Awesome Taco Recipe Links
- Crock Pot Chicken Tacos Prevention RD
- Fish Tacos with Red Cabbage Slaw Land of Noms
- Shredded Lamb Tacos Little Figgy
- Slow Cooker Green Chile Chicken Tacos Kalyn’s Kitchen
- Slow Cooker Carnitas Pulled Pork Tacos Bowl of Delicious
- Sweet & Smoky Baked Tofu Tacos Veggie and the Beast
This post was created as part of my collaboration with Carnival. As always, all of the opinions, thoughts, and ideas in this post are my own.