Roasted butternut squash with pomegranate salsa is a slightly sweet and savory vegan winter meal!
One of the best things about winter is the abundance of squash and butternut is one of the best.
Ingredients
Butternut or honeynut squash
Olive oil
Salt and pepper
Pomegranate molasses
Fresh pomegranate arils
Green apple
Lime
Red onion
Cilantro or parsley
Honeynut squash takes a few minutes prep, but it’s worth it. These tacos served with a tart salsa to balance the sweet squash for a fresh take on taco Tuesday. Enjoy!
Absolutely ! Acorn or honeynut are great substitutes. Honeynut squash looks like a mini version of butternut squash on the outside, but it’s sweeter and a brighter orange. It can be hard to find so if your grocery store doesn’t have it, try a local farmers market.
Roasted butternut squash tacos
Ingredients
Squash taco ingredients
1 package of tortillas
2 butternut or honeynut squash
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tablespoons pomegranate molasses
Pomegranate salsa ingredients
1 fresh pomegranate seeded or 1 cup of fresh pomegranate arils
1 green apple, cored and diced
zest of ½ a lime
juice of 1 lime
⅛ cup of red onion, diced
½ cup fresh cilantro or parsley, chopped
½ teaspoon salt
Instructions
1. Prepare squash Preheat the oven to 425 degrees. Peel squash using a vegetable peeler. Cut each squash in half and scoop out the seeds. Cut squash into small chunk and place in a bowl. Add salt, pepper, oil and pomegranate molasses to the squash and gently mix with a wooden spoon. Roast for 30-40 minutes, until squash is until flesh is fork-tender and lightly browned.
2. Prepare salsa While squash is cooking, prepare the salsa. Combine all salsa ingredients in a medium sized bowl and set aside until ready to eat.
3. Serve tacos Remove squash from oven and cover to keep warm. Turn oven heat down to 300 degrees. Wrap a stack of tortillas first in a damp dish towel and then in aluminum foil. Place in the oven for 5 minutes. Once tortillas are warm remove from oven. Add a spoonful of squash and salsa to each tortilla. Enjoy!
Made it for my vegan sister and she loved it!
It’s so refreshing and yummy!
Great info. Lucky me I found your blog by accident (stumbleupon). I’ve book-marked it for later!
Delicious fall recipe! I eat the squash on its own also.