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5 from 1 vote

Roasted Butternut Squash + Turkey Picadillo Lettuce Wraps

Flavorful and easy-to-make lettuce wraps made with Cuban-style turkey picadillo (seasoned ground turkey) and roasted butternut squash with bacon.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Cuban
Keyword: ground turkey recipe, turkey picadillo
Servings: 4 servings
Calories: 391kcal
Author: Jamie Silva


Roasted Butternut Squash with Bacon

  • 5 slices uncured bacon
  • 1 tablespoon bacon fat
  • 3 cups butternut squash , peeled and chopped into 1" cubes (2 lbs)
  • salt + pepper to taste

Cuban-Style Turkey Picadillo

  • 1 tablespoon olive oil
  • 1/3  cup onion diced
  • cloves  garlic minced
  • pound  lean ground turkey
  • teaspoon  cumin
  • 1 teaspoon  oregano
  • salt and pepper to taste
  • ounces  tomato sauce (1 cup)
  • 1/4 cup chopped green olives
  • head Boston / Bibb lettuce


Roasted Butternut Squash with Bacon

  • Preheat oven at 425 degrees F. Line a baking sheet with parchment paper. Place bacon slices on baking sheet. Bake for 10 minutes. 
  • Remove the bacon slices from the oven. Transfer the bacon slices to a towel lined plate but DO NOT discard the bacon fat. Add the butternut squash to the same baking sheet and toss with the bacon fat. Season with salt and pepper. 
  • Bake for 25 minutes or until the butternut squash has softened and is golden brown. Break the bacon slices into pieces and toss with the butternut squash. Set aside.

Cuban-Style Turkey Picadillo

  • While the butternut squash is in the oven, make the turkey picadillo. In a skillet, heat olive oil over medium heat. Add onions and cook for 2 minutes. Add garlic and cook for 30 seconds.
  • Add ground turkey and cook, breaking the meat apart, until no longer pink, about 5 minutes. Turn the heat down to low. Stir in cumin, oregano, salt, pepper, tomato sauce and green olives. Simmer for 10-15 minutes.
  • To serve, spoon the turkey picadillo and bacon butternut squash into the lettuce leaves. Enjoy!


One serving equals 4 ounces of the turkey picadillo with roughly 1/2 cup butternut squash.


Serving: 1serving | Calories: 391kcal | Carbohydrates: 19.9g | Protein: 29.1g | Fat: 22.4g | Saturated Fat: 7.1g | Cholesterol: 97mg | Sodium: 544mg | Potassium: 872mg | Fiber: 4g | Sugar: 6g | Calcium: 80mg | Iron: 3.4mg