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Spicy squash tacos

  • 4.0 Star
  • Timer Prep 25 min
    Cook 40 min
  • Chart 475.0 cal/
  • Chef hat Easy


Chop most of the coriander, leaving a few whole leaves to garnish. Juice the limes. Slice the red onions. Peel, deseed and thinly slice the butternut squash.


  1. 1 Heat the oven to 200°C/ 180°C fan/gas 6.
  2. 2 Combine the squash, chipotle chilli paste, garlic and olive oil in a roasting tray and roast for 35-40 minutes.
  3. 3 Meanwhile, put the sliced onion in a dish.
  4. 4 Heat the vinegar, sugar and 50ml water in a small pan.
  5. 5 Bring to the boil, then pour over the onion.
  6. 6 Set aside to cool.
  7. 7 Crush the avocados with the lime juice and coriander, and season to taste.
  8. 8 Generously spread the base of each taco with avocado.
  9. 9 Top with the roasted squash and the cooled, soused red onion.
  10. 10 Garnish the folded tacos with coriander leaves to serve.

2 Reviews

  • J T

    Very tasty and casual supper

  • Blanka

    This is a nice dish, we added a little bit of salsa & chipotle sauce to our taco is and it worked a treat. Similar to M&S tostadas, which are even more vibrant and delicious.

  • Average per serving
  • Calories 475.0kCal
  • Fat22.5g
  • Saturated4.5g
  • Salt1.1g
  • Carbohydrates53.9
  • Sugar14.7g
  • Protein9.9g
  • Fibre8.3g