Turkey Tacos with Butternut Squash Pico de Gallo

Ingredients

For the Butternut Squash Pico de Gallo:

• 1 teaspoon olive oil
• ½ butternut squash (about 1 ½ 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

For the Tacos:

• 4 to 6 tortillas
• White or dark turkey meat, shredded

Instructions

1. 1
   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.
2. 2
   To the bowl, add the pomegranate seeds, cilantro, shallot, minced garlic, juice from 1 lime and a few pinches of salt. Toss to combine.
3. 3
   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.