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    Roast squash & feta tortillas

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    Roast squash & feta tortillas

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 4


    500g butternut squash, cut into 2cm chunks
    1 tbsp olive oil
    1 tsp ground cumin
    ½ tsp hot smoked paprika
    1 lime, finely grated zest and juice
    2 small avocados (or 200g avocado flesh)
    10 mint leaves, shredded
    1 small red onion, finely sliced
    4 wholemeal tortilla wraps
    40g feta, crumbled
    2 tbsp fat-free natural yogurt


    1. Preheat the oven to 200ºC, gas mark 6. Toss the squash with the oil and spices. Season, spread out on a nonstick baking tray and roast for
    25-30 minutes, stirring halfway, until golden.

    2. Meanwhile, lightly mash the lime zest into the avocado and stir through the shredded mint. In a separate bowl mix the onion and lime juice. Set both aside.

    3. When ready to serve, toast the tortillas in a dry frying pan for a minute on each side until warmed through. Arrange on plates, piled with the squash and mashed avocado. Scatter with the lime-soaked onions and crumbled cheese and serve immediately with the yogurt to spoon over.

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