Roasted honeynut squash with pomegranate salsa is a slightly sweet and savory delicious winter meal!
One of my favorite things about winter is squash and honeynut has been my go-to this year. 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.
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!
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Roasted honeynut squash holiday tacos
Ingredients
Squash taco ingredients
1 package of tortillas
2 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, 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.