Butternut squash, cauliflower and pomegranate tacos

Butternut squash, cauliflower and pomegranate tacos

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Orange is the new everything. Why do all the good shows end way before winter and only start in spring, when there's other things to do besides eat tacos and watch Piper Chapman make an absolute idiot of herself? In any case, the big news over here in the hermitage is that the vegetable bag returned this week. What can I say, it's pretty wild life I lead. So I now have a fridge full of amazing mid-winter produce and a hankering for food that doesn't need cutlery so you can watch laptop screens more easily. I also need a new box set. Suggestions can be traded for tacos.

To make the smaller tacos, just find a bowl or mug that will fit twice on a tortilla wrap, and cut around with a sharp knife. I also used a large cookie cutter to make the even smaller tacos, which are perfect for snack-sized party food or with drinks. To stop from wasting too much of the tortilla, you can use a mix of both, like I did, to get the most out of each wrap.

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Makes enough for 4
 

Olive oil 

Salt and pepper 

1 cauliflower, stalks removed, chopped in to florets 

1 medium butternut squash, deseeded and cut into roughly 1cm chunks 

Seeds of half a pomegranate 

1 tin chickpeas, drained 

1 handful of parsley, chopped fine 

4 tortilla wraps, cut into two smaller circles each if you want a smaller taco

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Start by preheating the oven to around 220 degrees celsius. In a small roasting pan, drizzle in olive oil, salt and pepper, and add in the cauliflower florets. Roast in the oven for about 20 minutes. 

In the meantime, start preparing your squash to roast too. Grab a bigger try and again drizzle over with olive oil, add salt and pepper, and finally mix in with the squash. Roast for 20 minutes also. Keep an eye on the cauliflower as it will burn easily and may need taking out before the squash. You don't want either to have blackened edges but to be soft and just cooked the whole way through.

While they're roasting, add the chickpeas, pomegranate seeds and parsley to a serving dish. Once the cauliflower and squash is cooked, stir into the mix and serve with warm tacos. Eat straight away. 

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