Ingredients
Serves 4-5
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
tortillas
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).
Method
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Pre-heat the oven to 180 c
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In a large bowl, toss the squash with the pepper, chilli, olives, sliced garlic and paprika and a tablespoon of olive oil
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Place on a baking sheet, and roast for 25 to 30 minutes
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Once cooked, heat a non-stick frying pan over a medium heat
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Place a tortilla in the pan and spoon over some squash mix and scatter over some of the spring onions, coriander and grated cheese
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Cover with another tortilla and heat for 90 seconds before carefully flipping over and frying for a further 90 seconds
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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!
