These barbacoa tacos are filled with deliciously soft, smokey shredded meat. Oregano and bay leaves give this recipe an earthiness, while spices like cumin enhance the chilies.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 3 |
Ingredients
- 2 cups butternut squash – peeled, seeded, and cut into 1-inch cubes
- 2 teaspoons olive oil
- ½ teaspoon minced fresh rosemary
- salt and freshly ground black pepper to taste
- 2 tablespoons crumbled goat cheese
- 2 tablespoons pomegranate arils
- sprigs of fresh rosemary for garnish (optional)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.
- Combine butternut squash, olive oil, rosemary, salt, and pepper in a bowl; toss until well combined. Spread oiled and seasoned butternut squash pieces in a single layer on the prepared pan.
- Roast, uncovered, in the center of the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
- Transfer roasted squash pieces to a serving dish and sprinkle with goat cheese crumbles and pomegranate arils.
- Garnish with optional fresh rosemary sprigs, if desired, and serve.
- If you don’t care for rosemary, substitute fresh thyme or oregano. Use sprigs of desired herbs to garnish.