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Roasted Butternut Squash & Turkey Tacos

My Caribbean Carnival cruise last month inspired all sort of fresh & fun flavors! These tacos 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.



Roasted Butternut Squash

  • 1 butternut squash (about 1 pound) ~ peeled, seeded & cubed
  • 1/4 cup good olive oil
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper


  • 1 pound boneless turkey breast or cooked leftover turkey, trimmed into 2 inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper

Toppings & Tortillas

  • 8 six inch corn tortillas
  • 3 tablespoons crumbled goat cheese
  • 3 tablespoons dried cranberries, chopped
  • 3 tablespoons chopped fresh parsley


  1. Preheat the oven to 400 degrees F with the rack in the middle.
  2. Place squash on a baking tray & add all the ingredients for roasting.
  3. Toss well until all the pieces are well coated in the oil & seasonings.
  4. Bake for 30 minutes turning pieces with a pair of tongs once during cooking.
  5. While the squash is roasting…
    1. If you are using leftover turkey: reheat it in the microwave or oven. Season with some garlic salt, pepper & parsley to taste.
    2. If using fresh, uncooked turkey breast: Heat oil & garlic over medium high heat for 30 seconds. Add the turkey pieces. Season & cook for about 8 minutes, until it is browned, cooked through & juices run clear.
  6. Assemble: Place tortillas on a serving tray. Add some butternut squash to each. Top with the turkey, goat cheese, cranberries & chopped parsley. Serve immediately.

Awesome Taco Recipe Links