Turkey Tacos | Cruise Scoop

Ingredients

• 1 butternut squash (around 1 lb)
• ¼ cup good olive oil
• ¼ cup pure maple syrup
• ½ tsp ground cinnamon
• ½ tsp fine sea salt
• ½ tsp ground black pepper
• 1 lb boneless turkey breast or cooked leftover turkey, trimmed into two-inch pieces
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 8 six inch corn tortillas
• 3 tbsp goat cheese, crumbled
• 3 tbsp dried cranberries, chopped
• 3 tbsp fresh parsley, chopped