Preheat the oven to 400 degrees Fahrenheit. In a large bowl, toss together the butternut squash, 1 teaspoon of the olive oil, the salt, garlic powder, chili powder, and smoked paprika until the squash is coated in the spice mixture. Evenly spread out the squash cubes on a lipped baking sheet and roast in the oven until lightly golden and tender when pierced with a fork, about 15 to 20 minutes (depending on the cube size).
Heat up the remaining teaspoon of olive oil in a large frying pan over medium heat. Add the Belcampo Beef Carnitas and cook until hot, about 5 to 8 minutes, stirring every couple minutes, breaking the meat into smaller pieces with the end of a spatula as it warms.
Meanwhile, begin heating up the tortillas one at a time on a skillet until warm, and store the warmed tortillas wrapped in a clean kitchen towel.
When the carnitas are hot, the tortillas are warmed, and the squash is done in the oven, assemble your tacos with the carnitas, squash, jalapeño, red onion, and cilantro and enjoy!