Butternut Squash and Corn Tacos
Vegetarian friendly tacos with mexican spiced roast squash, sweetcorn crema and sweetcorn salsa.
Ingredients
For the Mexican Spiced Roasted Butternut Squash
- 1 Butternut squash Cut into wedges
- 1 tsp Chilli powder
- 1 tsp Garlic Powder
- 1/2 tsp Dried Oregano
- 1 tsp Onion powder
- 2 tsp Smoked Paprika
- 1 tsp Cumin Seeds
- 1 tsp Smoked Salt (or ordinary salt)
- 1/2 tsp Black pepper Alternatively, use a Mexican spice blend
- 2 tbsp Olive Oil
For the Sweetcorn Crema
- 150 g Tinned sweetcorn drained
- 1 Garlic clove, crushed
- 3 heaped tbsp Creme Fraiche or soured cream
- 1 pinch Ground cumin
- 1/2 tsp Salt
For the Sweetcorn Salsa
- 150 g Tinned sweetcorn drained
- 1 Lime Zested and juiced
- 1/2 Red Chilli Finely chopped
- 50 g Feta Cheese Crumbled
- 1 handful Coriander leaves Roughly chopped
- 1 pinch Salt
For the Corn Tacos
- 250 g Masa Harina
- 350 ml Hot water
- 1 tsp Salt
Instructions
- Preheat the oven to 220C. In a large mixing bowl, stir together the sliced butternut squash with the oil and spices. Lay on to a baking tray lined with baking paper. Roast the squash for 30 minutes until soft and caramelised.
- Meanwhile, to make your own corn tacos, mix together the masa harina and gradually add the water, stirring with a fork. Knead briefly until combined into a ball and leave to rest for half an hour. Roll into 8 even sized balls. Either roll into tacos by hand using a rolling pin, use a taco press or use a heavy pan to press into tacos. Cook each taco individually in a dry frying pan over a high heat for a minute or two on each side. Keep warm in a clean tea towel.
- For the sweetcorn salsa and the sweetcorn crema, put the drained sweetcorn into a dry frying pan over a medium high heat. Toast until the sweetcorn is slightly charred. Remove half of the sweetcorn and place into a bowl for the salsa and put the other half in a blender or food processor for the crema.
- For the sweetcorn crema, add the creme fraiche, crushed garlic, cumin and salt to the blender and pulse until combined and smooth.
- For the salsa, squeeze the lime juice into the bowl of charred sweetcorn and add the chopped chilli, coriander leaves, lime zest, salt and feta. Stir to combine.
- When ready to serve, top a cooked, warm taco with the sweetcorn crema, followed by the roasted squash and finally the salsa.
