In Mexico, the cheeses are very subtle and creamy, unlike the punchy cheddars we have in the UK. 

Feta may seem a weird choice, but it works well – opt for a creamy feta instead of a salty or long cured one. Wensleydale is also a good substitute for Mexican cheese. 

In the summer, swap the squash for sweetcorn, it’s delicious! Simply strip the corn off the cob, carefully using a knife and then roast for about 10 minutes or until starting to colour.

Roasted squash tacos

1 small or 1/2 large butternut squash or similar winter squash
2 tbsp olive oil
Salt and pepper
100g mild feta, or Wensleydale
Zest and juice of 1 lime
1 jalapeño or green chilli, seeds removed and finely chopped
10g fresh coriander, finely chopped (about 3 tbsp)
2-4 spring onions, thinly sliced
12 corn tortillas, shop bought or homemade (see recipe)
1 ripe mango, peeled, halved, pit removed and sliced into 12 long strips
Lime wedges to serve

For a vegan version:
Omit the cheese altogether, or use a vegan feta.

Preheat the oven to 200°C / Gas Mark 6. Place the whole squash in the oven for 10 minutes to soften, making it easier to peel and chop, then let it cool.

Peel the squash, cut in half lengthways and scoop out the seeds. Slice into small 1.25cm (½ inch) cubes. Drizzle with 1 tablespoon of oil, season with salt and pepper and roast for 15-20 minutes. 

Meanwhile combine the feta, lime zest, lime juice, remaining oil, jalapeño, coriander and spring onions in a bowl.

Add the squash to the bowl once roasted. Season with salt and pepper, taste and adjust the seasoning if needed.

Wrap the corn tortillas in kitchen foil and heat for 10 minutes in a hot oven. Alternatively, place the tortillas in a dry (no oil) frying pan over a medium heat and cook them for about 30 seconds on each side.

You could also do away with the frying pan and char the tortillas directly over gas flames for a few seconds using tongs!

To serve, place a spoonful of the squash mixture on the tortilla and top with a mango slice and serve with lime wedges.


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