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Charred squash tacos with pumpkin seed salsa

Charred squash tacos with pumpkin seed salsa

Switch the cheese here for a vegan substitute and the tacos become entirely plant-based. If you have any leftover pumpkin seed salsa (and you’ll be praying you do), chill to use on grilled meat, fried eggs or in a cheese toastie.

3.5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 100ml groundnut or vegetable oil, plus extra if needed
  • 400g pumpkin or butternut squash, peeled and cut into 2cm cubes
  • 5 clove/s garlic, finely chopped
  • 1 tsp ground cumin
  • ½ x 25g pack coriander, stalks finely chopped, leaves roughly chopped
  • 400g can black beans
  • 8 small tortillas
  • 2 tbsp sesame seeds
  • 40g pumpkin seeds
  • 1 dried ancho chilli, deseeded (or a pinch of chilli flakes plus a pinch of smoked paprika)
  • 2 tsp chipotle chilli paste
  • 2 limes, juice of 1, rest in wedges
  • 1 tbsp maple or agave syrup
  • 100g feta cheese, crumbled

Method

  1. Put a large, lidded frying pan over a medium heat and add 2 tbsp oil and the chopped pumpkin or squash. Season and fry for around 8-10 minutes, until browned and charred all over. Stir in half the chopped garlic with the cumin and coriander stalks and fry for another 2 minutes. Add the black beans with their liquid. Bring to a simmer, cover with a lid and cook for 8-10 minutes, until the pumpkin or squash is tender and the liquid has cooked away.

  2. While the pumpkin or squash is cooking, make the salsa. Toast the sesame and pumpkin seeds in a large, dry frying pan over a medium heat until golden. Spoon into a blender or food processor, then pour the remaining 70ml oil into the pan with the remaining chopped garlic. Tear the ancho chilli into the pan. Cook for 2-3 minutes until the garlic is golden, then tip into the blender. Add the chipotle paste, lime juice and maple or agave syrup; season. Whizz briefly until you have a textured salsa. Taste and adjust the lime and seasoning, adding more oil if needed. Heat the tortillas in the microwave or in a frying pan over a medium-high heat.

  3. When everything is ready, let everyone make their own tacos – fill the tortillas with the pumpkin and bean mixture, drizzle over the salsa and finish with the crumbled feta, chopped coriander leaves and wedges of lime to squeeze over.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,266kJ/ 783kcals

Fat

46g

Saturated Fat

12g

Carbohydrates

62g

Sugars

7.7g

Fibre

12g

Protein

24g

Salt

2g

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