Turkey Tacos with Butternut Squash Pico de Gallo

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These tacos will be fun to prepare with kids, and will be the perfect use for some of those Thanksgiving leftovers as well. Your young kitchen helpers can mix the ingredients for the pico de gallo and help put the tacos together. A group effort for a delicious result!

Turkey Tacos with Butternut Squash Pico de Gallo

From Adrianna Adarme of PBS' Fresh Tastes

Ingredients

For the Butternut Squash Pico de Gallo:
1 teaspoon olive oil
1/2 butternut squash, delicata squash, or acorn squash (about 1 1/2 cups), diced
3 tablespoons pomegranate seeds
2 tablespoons minced cilantro
1 shallot, minced
1 clove of garlic, minced
Juice from 1 lime

For the tacos:

Tortillas
White or dark turkey meat, shredded

Instructions

1. Heat the olive oil in a medium skillet over medium. Add the squash. Cook for 7 to 10 minutes, until tender and cooked through. Transfer to a bowl and let cool for 5 to 10 minutes.

2. Add pomegranate seeds, cilantro, shallot, garlic, lime juice, and a few pinches of salt to the bowl of butternut squash. Toss to combine.

3. Warm the tortillas in a 200 degree F oven. Add a handful of shredded turkey to each tortilla and top with butternut squash pico de gallo. Add hot sauce for good measure.