Roasted Squash Tacos with Orange Pomegranate Salsa

One day last week we had a windchill of -40 degrees Fahrenheit here in Minnesota.  It was one of those days where I was not willing to go outside for my run so I showed the treadmill some love.  8 miles of it.  And I was feeling pretty tropical by the time I was done.  I don't glisten or glitter when I work out,  I sweat buckets.  Needless to say I was in the mood for something for dinner that would fill me up because I was hungry after that!  Plus I wanted to forget all about that yucky cold weather outside even if I was only out in it long enough to drive my car to work and back.  So, something kind of tropical and warming was in order.

What I ended up making was a sort of kitchen sink kind of a deal.  But in my opinion, those are the best meals! I had some squash, a pomegranate, orange, peppers, avocado, and lettuce.  Tacos...that was what I would make!  I roasted the squash until it was all caramelized and yummy, then tossed it with some spices, then served it with one of the most delicious salsas I have ever made featuring the pomegranate and orange.  It was all freaking delicious!  I was all like...what 40 below degrees outside?  It is summertime in here and I am happy!

Roasted Squash Tacos with Orange Pomegranate Salsa
Serves 2-4

4 cups sweet winter squash (such as kabocha or butternut), cut into cubes
olive oil
2 tsp chili powder
1 tsp cumin seed
1 tsp coriander seed
sea salt to taste
1 garlic clove, minced

Seeds of 1 pomegranate
1 large orange, peeled and diced
1 red bell pepper, diced
4 scallions, sliced
1 garlic clove, minced
1 jalapeno, seeded and minced
sea salt to taste
3 Tbsp lime juice
1 perfectly ripe avocado, diced

Large romaine or butter lettuce leaves (for the taco shells)

Pre heat the oven to 375F, and line a sheet pan with foil.  Toss the squash with just enough olive oil to coat, and spread out on the sheet pan. Roast until tender, about 20-30 minutes.  Remove from the oven, cool slightly and toss into a bowl with the spices, garlic, sea salt and a little more olive oil if needed.  Set aside. 
For the salsa, combine all ingredients in a bowl, and mix well. 
To serve, spoon some of the squash into each lettuce leaf, as well as some of the salsa, and enjoy!

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