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Elly's roast squash quesadillas
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275g harlequin squash or butternut squash, deseeded, cut into wedges
4 tsp olive oil
1 lime, zest and juice
4 tbsp Greek yogurt or Oatly! Creamy Oat Fraiche
2 tbsp red chilli pesto with tomato
4 corn and wheat soft tortillas
½ x 28g pack coriander, roughly chopped
2 salad onions, trimmed and finely sliced
1/2-1 red chilli, deseeded and finely sliced (to taste)
50g grated cheddar & mozzarella, or vegan original grated
1. Preheat the oven to 200°C, gas mark 6. Toss the squash in 2 tsp of the oil, season well and spread out on a baking tray. Roast for 45 minutes until starting to blacken at the edges and a knife inserted
into a wedge meets little resistance. Allow to cool, then roughly chop the squash and set aside.
2. Stir the lime zest into the yogurt. Season, taste and add a little lime juice if needed.
3. Spread the pesto on two of the tortillas, top with the roasted squash and, using the back of a fork, flatten it a bit. Top with the coriander, salad onion, chilli and the cheese, making sure everything is evenly distributed and goes up to the edges. Top with the remaining tortillas.
4. Heat the rest of the oil in a frying pan and fry the quesadillas, one at a time, for 1-2 minutes on both sides, until brown. Serve cut into quarters, with the lime yogurt to dip.
Typical values per serving:
This recipe was first published in November 2019.