Easy Skillet Turkey and Squash Tacos with Sriracha

Ingredients

• 2 tablespoons olive oil
• 2 cups butternut squash, cut into 1/2-inch cubes
• Kosher salt and freshly ground black pepper
• 2 small red onions, finely chopped
• 1 teaspoon chili powder
• 2 medium cloves minced garlic
• 2 chipotle peppers in adobo, finely chopped
• 1 tablespoon peanut butter
• 1 pound ground turkey meat
• 1/2 tablespoon ground cocoa
• 1 tablespoon fresh juice from 2 limes
• Warmed corn tortillas
• 3 scallions, light green and white parts only
• 1/2 cup fresh cilantro leaves and fine stems
• Sriracha or salsa for serving

Directions

1. Warm the oil in a 12-inch skillet set over medium-high heat until it looks glossy. Add the squash, sprinkle it with salt and pepper, and cook, turning it now and then, until it has softened and picked up some color, about 4 minutes.
2. Move the squash out toward the edges of the pan. Put the onion in the open center with a pinch of salt, then cook, stirring often, until it softens, about 2 minutes.
3. Add the garlic and spices, and stir everything through the pan until the mixture smells toasty and aromatic, about 30 seconds more.
4. Working quickly, mix in the chipotle peppers and peanut butter until they are evenly worked into the vegetables. Add the turkey and cook, breaking it up as needed, until the meat is no longer pink, about 3 minutes.
5. Take the skillet off the heat, then fold in the chocolate and lime juice. Taste and adjust with salt and pepper. Spoon into warm tortillas and finish with scallions, cilantro, sriracha, and additional lime wedges if you like.