Ingredients
Squash taco ingredients
1 package of tortillas
2 butternut or honeynut squash
1 teaspoon kosher salt
1/2 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 1/2 a lime
juice of 1 lime
1/8 cup of red onion, diced
1/2 cup fresh cilantro or parsley, chopped
1/2 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!
