Georgina Hayden’s quick roast butternut squash, halloumi and avocado tacos

Taco night has become a weekly occasion in our house, something all ages and palates can get on board with. We like to switch up the protein with the season and our cravings, and this is our current vegetarian favourite. It isn’t traditional, but it’s a simple way to get a rainbow of veg into the meal: roasted cubes of halloumi and pops of toasted spiced pumpkin seeds bring texture and flavour, and you could drizzle a little honey for the last couple of minutes for a salty‑spicy‑sweet finish.

Heat the oven to 240C (220C fan)/475F/gas 9. Put 400g peeled butternut squash, chopped into 2½cm cubes, in a large roasting tray, toss with 1 tbsp Cajun spice blend and three tablespoons of olive oil, and season generously. Roast for 20 minutes, stirring in 50g pumpkin seeds halfway through.

After the squash has roasted for 20 minutes, add 150g halloumi cut into 2cm cubes and return to the oven for five to seven minutes, until everything is slightly charred.

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