butternut squash, peeled and chopped with the seeds removed
2 red peppers, sliced
1 red chilli, de-seeded and sliced
3 cloves garlic, peeled and sliced
pitted olives, chopped
2 teaspoon paprika
Tablespoon olive oil
spring onions or red onion, sliced
Handful coriander leaves, chopped
mature cheddar, grated
Serve with a avocado salad: baby gems, an avocado & cucumber. We had a nice garlicky dressing (Olive oil, a little lemon juice, half tsp Dijon mustard, crushed garlic clove, half tsp honey, salt & pepper).
Pre-heat the oven to 180 c
In a large bowl, toss the squash with the pepper, chilli, olives, sliced garlic and paprika and a tablespoon of olive oil
Place on a baking sheet, and roast for 25 to 30 minutes
Once cooked, heat a non-stick frying pan over a medium heat
Place a tortilla in the pan and spoon over some squash mix and scatter over some of the spring onions, coriander and grated cheese
Cover with another tortilla and heat for 90 seconds before carefully flipping over and frying for a further 90 seconds
To serve, chop into wedges and serve with a huge crunchy green salad
An adaptation of Lorraine Kelly’s Mexican Quesadillas.
This last one is my gluten/diary free one. Delish but not at tasty looking as the ones with cheese!