Georgina Hayden's Quick and Easy Roast Butternut Squash and Halloumi Tacos
In many households, taco night has evolved into a cherished weekly tradition, appealing to all ages and taste preferences. This vegetarian version, crafted by Georgina Hayden, offers a delightful twist on the classic, incorporating a rainbow of vegetables for a nutritious and flavorful supper. Ready in approximately half an hour, it's an ideal solution for busy evenings when you crave something both wholesome and exciting.
A Vibrant Vegetarian Feast
The recipe centres around roast butternut squash cubes, which are tossed in a Cajun spice blend and olive oil before being roasted to perfection. Halloumi cheese, cut into cubes, joins the squash in the oven, becoming joyfully charred and adding a salty, satisfying element. Toasted pumpkin seeds provide a crunchy, spiced pop, and you can even drizzle them with a touch of honey during the final minutes of cooking for a sweet finish that balances the savoury notes.
While not traditional, this dish is a wonderful way to incorporate a variety of vegetables into your diet, making it a colourful and health-conscious choice. The combination of textures and flavours ensures every bite is a delight, from the soft squash to the crispy halloumi.
Simple Preparation Steps
To begin, preheat your oven to 240C (220C fan)/475F/gas 9. Place 400g of peeled and chopped butternut squash in a large roasting tray, toss it with one tablespoon of Cajun spice blend and three tablespoons of olive oil, and season generously with sea salt and black pepper. Roast for 20 minutes, stirring in 50g of pumpkin seeds halfway through to toast them lightly.
After the initial roasting time, add 150g of cubed halloumi to the tray and return it to the oven for five to seven minutes, until everything is slightly charred. Meanwhile, wrap eight small corn or wheat tortillas in foil and warm them in the oven, or char them briefly over an open flame for an added edge.
Fresh Avocado Salsa Assembly
While the squash and halloumi are roasting, prepare a punchy avocado salsa. In a bowl, mix one finely chopped red onion with the juice of one and a half limes, a pinch of salt, and some black pepper. Add most of two sliced green chillies (deseeded if preferred) and most of a half bunch of chopped fresh coriander.
Halve two avocados, scoop out the flesh onto a chopping board, and cut it into small cubes. Add these to the onion mixture along with a drizzle of olive oil, gently combining everything. Taste and adjust the seasoning as needed. Place this bowl on the table with soured cream (optional), the remaining coriander and chilli, and the leftover lime cut into quarters for garnish.
Serving and Enjoyment
Transfer the roasted squash and halloumi mix to a serving bowl and bring it to the table alongside the warmed tortillas. Allow everyone to assemble their own tacos: start with a spoonful of the charred squash and halloumi, top it with the vibrant avocado salsa, add a dollop of soured cream if desired, and garnish with the remaining sliced chilli and chopped coriander. The result is a heavenly meal that's both quick to prepare and bursting with flavour, perfect for sharing with family or friends on any weeknight.
