Lettuce wraps inspired by my favorite flavors of Japan and Thailand. Ground turkey cooked aromatics, miso roasted kabocha squash, crisp fresh veggies, and avocado are all topped with yuzu hot sauce and toasted sesame oil!
Preheat oven to 350 degrees. In a medium bowl, whisk together ingredients for kabocha marinade. Once smooth, add kabocha squash cubes to bowl and toss until coated. Pour onto baking sheet lined with parchment paper, and bake for 40 minutes, tossing halfway through.
In a small bowl, whisk together rice vinegar, soy sauce, coconut sugar, and sriracha. Set aside.
In a large sauté pan over medium heat, add avocado oil, onion, and ground turkey. Use stirring spoon to break turkey into small pieces and stir occasionally. Cook uncovered for five minutes, then add ginger and garlic. Continue cooking until turkey is crumbled and barely has any pink spots, then add in rice vinegar sauce. Stir to coat completely, and cook uncovered for three minutes, tossing occasionally, until the sauce is mostly absorbed. Remove from heat, and drizzle with sesame oil and Yuzu sauce. Let cool.
In a large bowl, combine chopped carrots, green onions, bell pepper, jicama, Thai basil, cooled turkey and juice. Toss everything until combined.
To serve, top a whole butter lettuce leaf with a scoop of the turkey mixture, a few pieces of roasted kabocha squash, and a slice of avocado (if using). Then drizzle with additional toasted sesame oil and Yuzu sauce. Enjoy!
I buy my toasted sesame oil at Trader Joe's.
Kabocha squash recipe adapted from Ful-Filled.