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- 1 butternut squash with a long neck, peeled
- EVOO – Extra Virgin Olive Oil or coconut oil cooking spray
- Salt and pepper, to taste
- 1 pound ground turkey
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 1/2 cup feta cheese crumbles
- 2 tomatoes, cut into small dice
- 1 small red onion, minced
- 1/4 cup Kalamata olives
- 1 small head romaine lettuce
- 3 tablespoon dill
- 1/2 cup Greek yogurt
- 1/4 cup sour cream
- 1/2 cup grated cucumbers
- 1 each lemon, zested and juiced
- Pinch of cumin
Preheat oven to 400°F.
Using a mandoline or sharp knife, cut the neck of the butternut squash into slices an 1/8-inch thick. Arrange them on 2 parchment-lined baking sheets, making sure they don’t overlap. Drizzle with oil or spray with cooking spray, and season with salt and pepper. Bake for 12-14 minutes, or until slightly brown and crispy.
In a large pan, brown turkey, breaking it up as it cooks. Add oregano, coriander, cumin, and red pepper flakes, toasting the spices as the meat browns. Set aside to cool.
Mix the tzatziki ingredients together and season with salt and pepper; reserve.
To build squachos, arrange butternut chips on a clean baking sheet and top with browned turkey and feta cheese. Broil for 3-5 minutes then top with fresh tomatoes, red onions, lettuce, Kalamata olives, dill and tzatziki.
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