Butternut Squash Taco With Pomegranate Pico Recipe

Oftentimes, the best dinners come together from the most disparate ingredients, and these butternut squash tacos with pomegranate pico are no exception. You will start with a butternut squash, the primary filling ingredient. Olive oil, chili powder, salt, and pepper are used to season the butternut squash cubes before roasting. Pumpkin seeds will be toasted to add crunch, while cherry tomatoes, red onion, cilantro, and pomegranate seeds come together to make the tangy pico de gallo topping. This whole fusion goodness will be wrapped in warm corn tortillas. Finally, feta cheese contributes salty, creamy bites to these vibrantly colored tacos, which feature fall's best flavors in each bite.

Toss the butternut squash with olive oil, chili powder, and a pinch of salt and pepper.

To make pomegranate pico, combine cherry tomatoes, diced onion, pomegranate seeds, fresh cilantro, salt and pepper in a bowl.

Assemble your tacos with roasted squash, feta cheese, pomegranate pico, pumpkin seeds and any optional toppings you like.

Preparing the butternut squash tacos in advance and reheating them later is a great way to save time and effort in the kitchen. You can make the different components — the roasted butternut squash filling and the pomegranate pico — a few days in advance. To ensure that the tacos maintain their texture and flavor, it's important to store the components separately in airtight containers. 

The pomegranate pico will have a shorter shelf life, so don't let it sit around for more than 2 days before use. The squash can be roasted or sauteed 3 days ahead of time and stored in the fridge until you're ready to reheat it. When reheating the squash, it's best to do so in a skillet over medium heat until heated through. This will help to maintain the texture and flavor of the squash. The tortillas can also be prepped in advance and stored in an airtight container in the fridge. When reheating the tortillas, be sure to wrap them in a damp paper towel to prevent them from drying out. Once everything is reheated, you can assemble the tacos with your desired toppings and enjoy!

If you want to save time and effort when making butternut squash tacos, store-bought pomegranate seeds are a great option. You can find them in many grocery stores, either frozen or refrigerated, and they work just as well as seeds extracted from a whole pomegranate. However, if you prefer to extract the seeds yourself, that's a great option too. Just make sure to remove any white pith from the seeds. 

Extracting pomegranate seeds can be a bit messy, so avoid wearing white and do the work over a big bowl. One simple trick for removing pomegranate seeds is to cut the pomegranate in half, hold it over a bowl, and gently tap the back with a wooden spoon to release the seeds. Whether you use frozen, fresh, or vacuum-preserved pomegranate seeds, they will add a burst of sweetness and texture to the tacos that complements the savory flavors of the squash and other toppings.