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FWAW Butternut Squash Tacos
Easy
2-4
SERVES
15
PREP
15
COOK
INGREDIENTS
1 pack of Moving Mountains Mince
1 lonely butternut squash
Half-cup olive oil
1 tsp chili powder
Salt & pepper for seasoning
Any left-over purple cabbage – thinly sliced
4 spring onions (use all of me please), or more/less depending on how much you need to use up.
Half an odd lime
Fresh parsley
1 large avocado mashed with some chilli, salt and pepper
8 corn tortillas
METHOD
- Preheat oven to 220°C
- Cut your squash into cubes, peeled and seeded (the peel can be saved and used for veggie crisps or to blend into soups/ veg stock — seeds can be baked with the squash to make a delicious healthy snack). Season with pepper, salt, chilli and shake before placing into the oven. Bake until the butternut squash is tender throughout and caramelised on the edges, about 30 to 35 minutes, tossing halfway.
- Fry your plant-based Moving Mountains mince in some olive oil for 15 mins.
- Meanwhile, to assemble the slaw — combine the cabbage, spring onion, parsley, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
- Mash your Avo to create your guac, we always add in some salt, chilli, pepper and lime juice but season to your liking.
- Fry your tortillas for 1 min on each side for extra crispiness. Assemble and enjoy!