Turkey Tacos Recipe with Butternut Squash Pico de Gallo | PBS Food

Make Turkey Tacos with Butternut Squash Pico de Gallo

Turkey Tacos recipe

Follow PBS Food on Pinterest

The best part of Thanksgiving. Every year a leftover Thanksgiving day sandwich is a must. I pile it high with cranberry sauce and gravy and turkey and sometimes if I’m feeling wild I’ll put some stuffing inside, too.

Turkey Tacos recipe

This is an idea for the days when you’ve run out of all the sides. This is for those grim days when all you have are copious amounts of turkey. And maybe you might have white meat. I say make a butternut squash pico de gallo (I’m guessing you have some sort of straggler squash in the fridge). Sauté the squash, mix it with some pomegranate seeds, cilantro, shallot, garlic and lots of lime juice. It will be soft and sweet and nutty. Topped on turkey, in a tortilla with hot sauce makes for the perfect leftover turkey day situation.

Turkey Tacos recipe

Turkey Tacos with Butternut Squash Pico de Gallo

Use your Thanksgiving leftovers to create these Turkey Tacos featuring a Butternut Squash Pico de Gallo. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)



  • For the Butternut Squash Pico de Gallo:
  • 1 teaspoon olive oil
  • 1/2 butternut squash (about 1 1/2 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


  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. 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. 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.

Yield: 4-6 servings

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

You Might Also Like

Getting Hungry?

Sign up for weekly recipes