Spicy squash tacos

Preparation

Chop most of the coriander, leaving a few whole leaves to garnish. Juice the limes. Slice the red onions. Peel, deseed and thinly slice the butternut squash.

Method

1. 1 Heat the oven to 200°C/ 180°C fan/gas 6.
2. 2 Combine the squash, chipotle chilli paste, garlic and olive oil in a roasting tray and roast for 35-40 minutes.
3. 3 Meanwhile, put the sliced onion in a dish.
4. 4 Heat the vinegar, sugar and 50ml water in a small pan.
5. 5 Bring to the boil, then pour over the onion.
6. 6 Set aside to cool.
7. 7 Crush the avocados with the lime juice and coriander, and season to taste.
8. 8 Generously spread the base of each taco with avocado.
9. 9 Top with the roasted squash and the cooled, soused red onion.
10. 10 Garnish the folded tacos with coriander leaves to serve.