Butternut squash and blue cheese tacos with white truffle oil

Name: Butternut squash and blue cheese tacos with white truffle oil
Yield: Serve 4
Ingredients: 1 teaspoon fresh thyme leaves; 100 g tinned sweetcorn, well drained; salt and freshly ground black pepper; 1 garlic clove, crushed; 300 g butternut squash (or other winter squash), peeled and cut into 1 cm dice; 100 g roquefort (or other blue cheese); 8 x 15 cm corn tortillas; 1 small onion, finely chopped; 2 tablespoons white truffle oil; 4 tablespoons olive oil (plus more for coating)

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

The slightly sweet-tasting squash is complemented here by the sharp blue cheese, making an interesting combination. White truffle oil is becoming a more common ingredient now, as it gives a good perfume to foods, but at a fraction of the cost of fresh truffles. A grill pan will do fine, but for the best results use a charcoal grill.

Ingredients

4 tablespoons olive oil (plus more for coating)
300 g butternut squash (or other winter squash), peeled and cut into 1 cm dice

Method

Heat the olive oil in a large frying pan over a moderate heat, add the squash, garlic, sweetcorn and onion and cook for 8-10 minutes until golden and just tender when pierced with a knife. Remove to a bowl, add the roquefort and thyme and lightly mash with a fork. Season to taste and leave to cool.

Place the tortillas on a flat surface, fill the centre of each with the cheese mixture, t