Charred squash tacos with pumpkin seed salsa

Name: Charred squash tacos with pumpkin seed salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 100 ml groundnut or vegetable oil, plus extra if needed; 400 g pumpkin or butternut squash, peeled and cut into 2cm cubes; 5 clove/s garlic, finely chopped; 1 tsp ground cumin; 25 g pack coriander, stalks finely chopped, leaves roughly chopped; 400 g can black beans; 8 small tortillas; 2 tbsp sesame seeds; 40 g 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; 100 g feta cheese, crumbled

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

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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

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.
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.
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.