Georgina Hayden's quick and easy recipe for roast butternut squash, halloumi, and avocado tacos offers a delightful twist on taco night, perfect for families seeking a colorful and nutritious vegetarian option. This rainbow veg supper can be prepared in approximately half an hour, making it an ideal choice for busy weeknights.
A Versatile and Family-Friendly Meal
Taco night has evolved into a weekly tradition in many households, appealing to all ages and tastes. While proteins often vary with seasons and cravings, this vegetarian version stands out as a current favorite. Though not traditional, it brilliantly incorporates a spectrum of vegetables into the diet. The roasted halloumi cubes add a joyful texture, complemented by toasted spiced pumpkin seeds. For an extra layer of flavor, consider drizzling the seeds with a touch of honey during the final minutes of cooking, creating a delicious salty-spicy-sweet finish.
Recipe Details
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4
Ingredients
- 400g butternut squash, peeled and chopped into 2½cm cubes
- 1 tbsp Cajun spice blend
- Olive oil
- Sea salt and black pepper
- 50g pumpkin seeds
- 150g halloumi, cut into 2cm cubes
- 8 small corn or wheat tortillas
- 1 red onion, peeled and very finely chopped
- 2 limes
- 2 green chillies
- ½ bunch fresh coriander, chopped
- 2 avocados
- Soured cream, to serve (optional)
Instructions
- Preheat the oven to 240C (220C fan)/475F/gas 9. Place the chopped squash in a large roasting tray, toss with the Cajun spice blend and three tablespoons of olive oil, and season generously. Roast for 20 minutes, stirring in the pumpkin seeds halfway through.
- After 20 minutes, add the chopped halloumi to the tray and return to the oven for five to seven minutes, until everything is slightly charred. Meanwhile, wrap the tortillas in foil and warm them in the oven, or char them for 10 seconds over an open flame for a nice edge.
- In a bowl, mix the finely chopped red onion, juice of one and a half limes, a pinch of salt, and some black pepper. Finely slice the green chillies (deseed if preferred) and add most to the bowl, along with most of the chopped coriander.
- Halve the avocados, scoop out the flesh onto a chopping board, and cut into small cubes. Add to the onion bowl with a drizzle of olive oil, gently mix to combine, then taste and adjust seasoning. Place the bowl on the table with soured cream, remaining coriander and chilli, and lime quarters.
- Transfer the squash mix to a serving bowl and bring to the table with warmed tortillas. Allow everyone to assemble their own tacos: a spoon of charred squash and halloumi topped with punchy avocado salsa, optional soured cream, and garnished with remaining chilli and coriander.
This recipe promises a heavenly dining experience, combining vibrant flavors and textures in a simple, shareable format. It's a fantastic way to enjoy a healthy, homemade meal that caters to diverse palates.
