Grilled butternut squash tacos recipe

Ingredients

• 12 tbsp cashew sour cream
• 1 red chilli pepper

• 500 g butternut squash
• 2 tbsp olive oil
• 1 onion
• ½ bunch coriander
• 1 tsp oregano
• 400 g cooked black beans
• 1 tsp cumin
• 1 lime juice
• 2 tsp pickled jalapeño peppers
• 2 tbsp barbecue sauce
• 2 tbsp soy sauce

• 12 flour tortillas
• 1 avocado
• 1 lime

1. For the cashew salsa, process the sour cream with the chilli in a blender until smooth.
2. Cut the squash into 2-cm-thick slices, coat them with the olive oil and grill them over direct heat for 3 minutes each side. Then put them over indirect heat, close the lid and finish cooking for 10 minutes. Cut them into bite-sized pieces.
3. For the beans, finely dice the onion, pluck the coriander leaves and finely chop the stems. Preheat a cast-iron saucepan over indirect heat, add the olive oil and sweat the onion for 2 minutes. Add the remaining ingredients (except the coriander leaves) and cook over indirect heat with the lid closed for 10 minutes, stirring from time to time.
4. Warm the tortillas over indirect heat for 1 minute. Dice the avocado. Fill the tacos with the bean mixture, squash pieces and avocado dice. Top with the cashew salsa and coriander leaves. Serve with lime wedges.