Mexican Butternut Squash Fajitas


½ butternut squash, peeled and cut into wedges

1 400g can refried beans

2 tomatoes, chopped

1 pack of tortillas

1 red chili pepper, deseeded and chopped

1 tbsp oil

1 tbsp Cajun seasoning mix

Zest and juice of 1 lime

50g bag of rocket

4 tbsp yoghurt


  1. Heat oven to 200C/180C fan/ gas 6. In a roasting tray, cover the butternut squash wedges with the oil, Cajun mix, and chopped chili pepper before putting them in the oven for 25 minutes.
  2. Mix the refried beans with the chopped tomatoes, and gently heat them in a pan until warm.
  3. In a separate bowl, thoroughly mix the lime juice and zest with the yoghurt.
  4. Heat the tortillas according to the instructions on the pack and cover with a thin layer of beans, followed by a sprinkling of rocket. Then pack with the squash and a drizzle of the lime yoghurt.

Helena Gerrelli

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