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Roast squash & feta tortillas
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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.
Typical values per serving:
This recipe was first published in March 2020.
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