Harissa Butternut Squash Tacos
with Oregano Chips and Greek Style Salad Cheese
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.
The quantities provided above are averages only.
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.
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
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, 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
Nutritional information
Utensils
Cooking Instructions and Tips
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!
