Harissa Butternut Squash Tacos
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Harissa Butternut Squash Tacos

with Oregano Chips and Greek Style Salad Cheese

Tags:
Veggie
Allergens:
Sulphites
•Cereals containing gluten
•Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Oregano

1 unit(s)

Butternut Squash

1 sachet(s)

Chermoula Spice Mix

½ unit(s)

Red Onion

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)

Baby Gem Lettuce

50 grams

Harissa Paste

(Contains Sulphites)

4 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tbsp

Honey

4 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)3600 kJ
Energy (kcal)860 kcal
Fat35.1 g
of which saturates6.6 g
Carbohydrate121.7 g
of which sugars31.8 g
Protein18.2 g
Salt2.24 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Medium Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the oregano, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Bake on the middle shelf of your oven until golden, 30-35 mins. Turn halfway through.

2

Meanwhile, trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, sprinkle over the chermoula, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

3

While everything roasts, halve, peel and thinly slice the red onion (see ingredients for amount).

In a medium bowl, combine the red wine vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt and pepper. Add the sliced onion, toss to coat, then set aside.

4

Trim the baby gem, halve lengthways, then thinly slice.

5

When the butternut squash has 5 mins remaining, remove the tray from the oven. Drizzle over the harissa paste (add less if you'd prefer things milder) and honey (see pantry for amount). Toss to coat, then return to the oven for the remaining time.

Pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

6

When everything's ready, add the baby gem to the pickled onion bowl with a drizzle of oil. Toss to combine.

Lay the tortillas onto your serving plates. Spread the base of each tortilla with mayo (see pantry for amount), then top with the pickled onion salad and harissa butternut. Crumble over the Greek style cheese.

Serve the oregano chips alongside.

Enjoy!

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