Taco night has become a weekly occasion in many households, offering a versatile meal that appeals to all ages and palates. This vegetarian favourite, featuring roast butternut squash and halloumi, is ready in about half an hour and packed with a rainbow of vegetables.
To prepare, heat the oven to 240C (220C fan)/475F/gas 9. Toss 400g of peeled and cubed butternut squash with 1 tbsp of Cajun spice blend, 3 tbsp of olive oil, and season generously. Roast for 20 minutes, adding 50g of pumpkin seeds halfway through. After 20 minutes, add 150g of cubed halloumi to the tray and roast for another 5-7 minutes until slightly charred. Warm 8 small tortillas in foil in the oven or char them over an open flame.
Meanwhile, mix finely chopped red onion, the juice of 1.5 limes, and a pinch of salt and pepper in a bowl. Add most of the finely sliced green chillies and most of the chopped coriander. Halve and cube 2 avocados, then gently mix them into the bowl with a drizzle of olive oil. Adjust seasoning to taste.
Serve the squash and halloumi mix, warmed tortillas, avocado salsa, soured cream (optional), and remaining chilli and coriander at the table. Let everyone assemble their own tacos, topping the squash and halloumi with avocado salsa, soured cream, and garnishes. This dish offers a joyful combination of roasted halloumi and spiced pumpkin seeds, with an optional honey drizzle for a salty-spicy-sweet finish.
