Butternut Squash Taco With Pomegranate Pico Recipe
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
Instructions
Butternut Squash Taco With Pomegranate Pico Recipe serves 4 original recipe by Tasting Table.
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