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Chipotle squash tacos with crushed avocado and pico de gallo




1 butternut squash, cut into 4cm wedges

10g chipotle chilli

10g fajita seasoning

1 tsp olive oil

1  tbsp clear honey

8 small flour tortillas

4 radishes finely sliced

1 baby gem lettuce shredded

Coriander leaves

1 lime

2 avocado

½ lime juice

2 tomato, deseeded and diced

1 jalapeno chilli, finely chopped

½ red onion finely diced

1 lime zest and juice

Salt and pepper


Preheat the oven to 220°C

Place the butternut squash into a suitable size roasting tray along with the chilli and fajita seasoning and 1 tsp oil

Mix thoroughly to roast until caramelised on the edges

Remove, drizzle over the honey and return to the oven for a further 5 minutes

Combine the tomato, jalapeno, red onion, lime zest, lime juice, a small amount of olive oil, salt and pepper to create the pico de gallo and set aside

Smash the avocado, add 1/2 lime juice, 2 diced tomato, 1 finely chopped jalapeno, 1/2 red onion, combine and set aside

To serve, warm 2 tacos in a dry fry pan, add the shredded lettuce, pico de gallo and smashed avocado