Butternut squash and blue cheese tacos with white truffle oil


Preparation info

  • Serve


    • Difficulty


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.


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


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