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Roasted Squash Tacos

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With cabbage slaw & toasted pumpkin seeds

Serves 2

  • 400g roasted squash, cubed
  • Pinch chilli flakes (ancho or chipotle)
  • 8 corn tacos
  • 50g toasted pumpkin seeds
  • 50g creme fraiche


  • 1/4 red cabbage, sliced finely
  • 3 spring onions, sliced finely
  • 1 bunch coriander, chopped
  • 1 tsp cumin, ground
  • 1 lime, juice
  • 1 tbsp olive oil

Firstly, make the slaw by mixing all the ingredients together. Season to taste and set aside.

If your squash is pre-roasted, reheat in the oven for 10 minutes with the chilli flakes. If roasting from scratch add the flakes before putting in the oven.

Heat a large pan and warm your tacos for a minute on each side. Pop in a tea towel to keep warm.

Serve everything on the table for everyone to make up their own tacos.

Enjoy! x

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