Georgina Hayden’s quick and easy recipe for roast butternut squash, halloumi and avocado tacos
Switch it up, swap it around and dig in: this rainbow veg weeknight supper is ready in about half an hour
TL;DR
- A vegetarian taco recipe featuring roasted butternut squash, halloumi, and avocado salsa.
- Preparation time is 10 minutes, and cooking time is 30 minutes.
- Ingredients include butternut squash, Cajun spice blend, olive oil, pumpkin seeds, halloumi, tortillas, red onion, limes, green chillies, coriander, avocados, and optional soured cream.
- The squash is roasted with spices and olive oil for 20 minutes, with pumpkin seeds added halfway.
- Halloumi is added for the last 5-7 minutes of roasting.
- An avocado salsa is made by combining cubed avocado with finely chopped red onion, lime juice, salt, pepper, chilli, and coriander.
- Tacos are assembled by filling warmed tortillas with the squash and halloumi mix, topped with avocado salsa, and garnished with remaining chilli, coriander, and lime wedges.