Harissa Butternut Squash Tacos
with Oregano Chips and Greek Style Salad Cheese
- Sulphites
- Cereals containing gluten
- Milk
Loaded with smoky and spicy butternut squash for a spicy veggie filling, these Harissa Butternut Squash Tacos are a Middle Eastern inspired favourite laden with smoky harissa flavour.
Ingredients
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
Nutrition Values
Utensils
Cooking Steps
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.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
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.
Roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
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 to pickle.
Trim the baby gem, halve lengthways, then thinly slice.
When the butternut squash has 5 mins remaining, remove the tray from the oven.
Drizzle over the harissa (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.
When everything's ready, add the baby gem to the bowl of pickled onion with a drizzle of oil. Toss to combine.
Spread the base of each tortilla with mayo (see pantry for amount), then top with the pickled onion salad and harissa butternut - as much as you'd like. Crumble over the Greek style cheese to finish.
Serve the oregano chips alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The harissa-roasted butternut squash and pickled onion filling is well-received, with the chips a particular favourite; use only half the harissa if you are sensitive to spice, as the full amount can be quite fiery.
- Ease of prep: The oven does most of the work, though prep time is longer than it might appear; par-boiling the potato and squash before roasting can speed things up.
- Suggestions: Replace the mayo with tzatziki or a yoghurt-and-mint dressing for a fresher finish. Add chickpeas, halloumi, or another protein to make the filling more substantial, as butternut squash alone can leave some feeling hungry. Swap the chips for something lighter if the combination of tortillas, squash, and potatoes feels too carb-heavy.
- Portions: The butternut squash filling can feel a little sparse for the number of tortillas, so consider roasting a slightly larger squash if you want a more generous taco.
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