Читать книгу Mexicana!: For the Love of Tacos, Nachos and All Things Fiesta - Esther Clark - Страница 13

SPICED SQUASH, FETA AND MINT CHERMOULA TACOS

These tacos combine sweet autumnal nuggets of butternut squash with a punchy green chermoula sauce. If you’re vegan, simply remove the feta from the recipe; these are equally delicious with or without it.

SERVES 4–6

PREP: 20 MINUTES

COOK: 30–35 MINUTES

1 large butternut squash

2 tsp chipotle or standard chilli flakes

2 tsp sweet smoked paprika

1 tsp ground coriander

6 tbsp olive oil

2 small bunches of mint

½ small bunch of coriander (cilantro)

Zest and juice of 1 lemon

¼ tsp caster (superfine) sugar

1 small garlic clove, chopped

½ tsp cumin seeds

12 x 15cm (6in) soft corn tortillas, homemade (here) or shop-bought

100g (3½oz) feta, crumbled

1 handful of mixed seeds

Salt and black pepper

1. Preheat the oven to 200°C (180°fan)/400°F/gas 6.

2. Halve, peel and deseed the squash, then cut the flesh into 2cm (¾in) chunks. In a large bowl, mix together the chilli flakes, paprika, ground coriander and 1 tablespoon of the olive oil. Add the squash pieces and toss in the spice mixture, seasoning generously with salt and pepper, then arrange on a baking tray (cookie sheet) in a single layer.

3. Place in the oven and roast for 25–30 minutes, tossing halfway through. The squash is cooked when a table knife can be easily inserted into one chunk without resistance.

4. Place the remaining olive oil in a food processor or blender with the mint, coriander, lemon zest and juice, sugar, garlic and cumin seeds and whizz until smooth. Season to taste with salt.

5. Warm the tortillas through in a small dry frying pan (skillet) over a medium-high heat, keeping a stack warm, wrapped in foil, in a low oven while you heat the rest. Top each one with some of the spiced roasted squash, mint chermoula, crumbled feta and a sprinkling of the crunchy seeds.