Roasted Butternut Squash Quesadillas
Quesadillas are my favourite way to sneak more vegetables into my daily routine. Crunchy and filling, you can serve quesadillas with any of your favourite veggies, I like mine packed with butternut squash and spinach for extra fibre and vitamin C.
Sliced quesadillas taste delicious with my homemade dips and a cold glass of rosé.
(Serves: 4)
(Cooking Time: 30 minutes)
NUTRITION PER SERVING:
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Calories: 431.79kcal
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Total fat: 18.77g
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Carbs: 46.86g
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Sugars: 5.39g
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Protein: 21.76g
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Sodium: 980.88mg
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Fibre: 10.87g
INGREDIENTS:
For the butternut:
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300g butternut squash, deseeded, and cut into small pieces, around 2cm each. You can also use sweet potato or pumpkin.
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1 shallot, chopped
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1 garlic clove, minced
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1 tbsp chipotle paste
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1 tbsp olive oil
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1/2 tsp salt
For the spinach:
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1 tbsp olive oil
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1 garlic clove, minced
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300g baby spinach
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Salt, black pepper, to season
To assemble:
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3-4 wholegrain tortillas
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120g grated cheddar cheese
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100g black beans
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5g fresh coriander
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200ml Greek yoghurt
METHOD:
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Preheat the oven to 220 degrees celsius / 200 degrees celsius fan / gas 7 and line a baking tray with baking parchment.
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Place the pieces of butternut squash, shallot, garlic, chipotle paste, olive oil and salt in a medium size bowl and mix. Transfer to a baking tray and bake for 20 minutes.
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Preheat a pan with 1 tbsp of olive oil. Add the garlic clove and fry for a couple of second until aromatic. Add spinach and fry for 3 minutes.
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Remove from the heat and leave it on the side for a moment.
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Remove the butternut squash from the oven, let cool slightly and mash with a fork.
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Heat a large pan over a medium heat and brush it lightly with olive oil.
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Place the tortilla in the plan, and sprinkle one-half of the tortilla with 30g of Cheddar cheese. Top the cheese with a third of each: butternut, spinach and black beans.
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Fold the tortilla in half and cook for 3 minutes until golden and crispy, then flip it and cook until the second side is golden and crispy.
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Remove from the plan and repeat to make three more quesadillas.
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Cut each tortilla into 2 slices, top with fresh coriander and serve with a greek yoghurt on the side or with our dips trio.