Ingredients

• 400g/14oz butternut squash
• chopped into 2.5cm/1in rounds
• 150g/5½oz cashew butter
• 1 tbsp pickled jalapeño chillies
• plus 1 tbsp pickling juice
• 1 large garlic clove
• finely chopped
• 3–4 tbsp nutritional yeast
• 3 tbsp almond milk (or alternative vegan milk)
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 4 wholemeal tortillas wraps
• each cut into 6 triangles
• 4 white tortillas wraps
• each cut into 6 triangles
• 4 medium tomatoes
• roughly chopped
• 2 red onions
• roughly chopped
• 2 avocados
• halved and roughly chopped
• handful fresh coriander
• roughly chopped

Directions

• Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
• Place the butternut squash onto the baking tray and roast for 30 minutes
• or until soft and moisture is being released from the flesh. Set aside to cool.
• Meanwhile
• spread the tortillas over a few baking trays (ensuring they don't overlap
• if possible) and bake for 15–20 minutes
• turning half way through cooking.
• Remove the skin from the butternut squash flesh and discard. Put the squash into a food processor with the remaining sauce ingredients and blend until very smooth.
• Scatter a third of the crispy tortillas into an ovenproof dish
• cover with a third of the tomatoes
• onion and sauce. Repeat this process until everything has been used up. Top with the avocado and coriander and serve.