Georgina Hayden’s quick and easy recipe for roast butternut squash, halloumi and avocado tacos | Quick and easy

Switch it up, swap it around and dig in: this rainbow veg weeknight supper is ready in about half an hour

Taco night has become a weekly occasion in our house – something all ages and palates can get on board with. We like to switch up the protein depending on the season and our cravings, but this is our current vegetarian favourite. It’s not traditional by any means, but a wonderful way to get a rainbow of veg into our diets. The cubes of halloumi are joyful when roasted, as are the pops of toasted spiced pumpkin seeds. You could even drizzle them with a little honey for the last couple of minutes of cooking, leaning into a salty-spicy-sweet finish.

Roast butternut squash, halloumi and avocado tacos

Prep 10 min
Cook 30 min
Serves 4

400g butternut squash, peeled and chopped into 2½cm cubes
1 tbsp Cajun spice blend
Olive oil
Sea salt and black pepper
50g pumpkin seeds
150g halloumi, cut into 2cm cubes
8 small corn or wheat tortillas
1 red onion, peeled and very finely chopped
2 limes
2 green chillies
½ bunch fresh coriander, chopped
2 avocados
Soured cream, to serve (optional)

Heat the oven to 240C (220C fan)/475F/gas 9. Put the chopped squash in a large roasting tray, toss with the Cajun spice blend and three tablespoons of olive oil, and season generously. Roast for 20 minutes, stirring in the pumpkin seeds halfway through.

After the squash has had 20 minutes, add the chopped halloumi to the tray and return to the oven for five to seven minutes, until everything is slightly charred. Wrap the stack of tortillas in foil and put the package in the oven to warm through. (You can also char them for 10 seconds over an open flame, to give them a nice edge.)

Meanwhile, mix the finely chopped red onion, the juice of one and a half limes and a pinch of salt and some black pepper in a bowl. Finely slice the green chillies (deseed them if you don’t want too much heat) and add most of them to the bowl, along with most of the chopped coriander.

Halve the avocados and use a spoon to scoop out the flesh on to a chopping board. Cut into small cubes and add to the onion bowl with a drizzle of olive oil. Gently mix to combine, then taste and adjust the seasoning. Put the bowl in the middle of the table with the soured cream, remaining chopped coriander and chilli, and the remaining lime cut into quarters.

Transfer the squash mix to a serving bowl and take it to the table with the warmed tortillas. Let everyone make their own tacos: a spoon of charred squash and halloumi topped with punchy avocado salsa, a little soured cream, if using, and garnish with the remaining sliced chilli and chopped coriander. Heaven.