BUTTERNUT SQUASH ENCHILADAS

Preheat the oven to 200°C, 400F, Gas 6. Deseed the butternut squash and dice it into small cubes. Drizzle the butternut squash cubes with about a tablespoon of olive oil and roast them for 20 minutes, or until they are tender. Set aside. To make the filling, peel and finely chop the red onion and the garlic cloves and fry them in a pan in the remaining tablespoon of olive oil, over a medium heat, for 2 to 3 minutes. Add the ground cumin, the ground coriander, the paprika, the chilli flakes, if you are using them, and the salt. Mix eveything together and cook for a further two minutes, then add the tinned tomatoes. Allow the mixture to bubble for a few more minutes, stirring it to prevent it sticking, and then add in the roasted butternut squash cubes and the drained red kidney beans. Mix well to combine. Spoon a bit of filling into each of the tortillas, then fold each one over so that it resembles a half-moon shape, and arrange the folded, filled tortillas snugly in a small oven tray or ovenproof dish. Pour the remainder of the filling over the top, and sprinkle with the feta cheese. Bake the tortillas in the oven for about 20 minutes, until they are slightly crispy and the feta cheese is melted. Mash the avocado in a bowl with the crushed garlic and the juice of half a lime. To serve, top the enchiladas with the mashed avocado, garlic and lime mixture and finish with an extra sprinkle of chilli flakes, if you’re using them.