Butternut squash and blue cheese tacos with white truffle oil from Pure Vegetarian by Paul Gayler

Ingredients

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