Turkey and Butternut Squash Tacos – Lilydale®

Ingredients

• 1 package (300 g)
• 3 cups (750 mL)diced butternut squash
• 2 tbsp (30 mL)maple syrup
• 1 tbsp (15 mL)cider vinegar
• 2cloves garlic, minced
• 1 tsp (5 mL)chili powder
• 1/4 tsp (5 mL)each salt and pepper
• 1/4 cup (60 mL)olive oil, divided
• 3 tbsp (45 mL)lime juice
• 1 tbsp (15 mL)minced fresh ginger
• 1 tsp (5 mL)brown sugar
• 1 tsp (5 mL)Dijon mustard
• 4 cups (1 L)red cabbage
• 1/4 cup (60 mL)dried cranberries
• 1jalapeno pepper, seeded and diced
• 2 tbsp (30 mL)cilantro, finely chopped
• 8corn taco shells, warmed