Butternut Squash Taco With Pomegranate Pico Recipe
Prep Time:
25 minutes
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • 1 2-pound medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • ½ cup pumpkin seeds
  • 8 cherry tomatoes, diced
  • ½ red onion, diced
  • ¼ cup pomegranate seeds
  • ¼ cup cilantro, stems removed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 corn tortillas
  • ¼ cup feta cheese
Directions
  1. Preheat your oven to 425 F and cover 2 baking sheets with parchment paper.
  2. Spread the butternut squash cubes on a baking sheet lined with parchment paper.
  3. Toss the butternut squash with olive oil, chili powder, and a pinch of salt and pepper.
  4. Bake for 30-35 minutes, until the squash is tender and slightly crispy on the edges, tossing it halfway.
  5. While the squash is baking, arrange the pumpkin seeds on a small baking sheet.
  6. Transfer to the oven to toast for 5 minutes.
  7. To make pomegranate pico, combine cherry tomatoes, diced onion, pomegranate seeds, cilantro, salt and pepper in a bowl.
  8. Mix well to combine.
  9. Warm your corn tortillas in a skillet.
  10. Assemble your tacos with roasted squash, feta cheese, pomegranate pico, pumpkin seeds and any optional toppings you like.
  11. Serve butternut squash taco with pomegranate pico immediately.