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: 

• Calories: 431.79kcal

• Total fat: 18.77g

• Carbs: 46.86g

• Sugars: 5.39g

• Protein: 21.76g

• Sodium: 980.88mg

• Fibre: 10.87g

INGREDIENTS: 

For the butternut: 

• 300g butternut squash, deseeded, and cut into small pieces, around 2cm each. You can also use sweet potato or pumpkin.

• 1 shallot, chopped

• 1 garlic clove, minced

• 1 tbsp chipotle paste

• 1 tbsp olive oil 

• 1/2 tsp salt 

For the spinach: 

• 1 tbsp olive oil 

• 1 garlic clove, minced

• 300g baby spinach

• Salt, black pepper, to season

To assemble: 

• 3-4 wholegrain tortillas

• 120g grated cheddar cheese

• 100g black beans

• 5g fresh coriander

• 200ml Greek yoghurt

METHOD:

• Preheat the oven to 220 degrees celsius / 200 degrees celsius fan / gas 7 and line a baking tray with baking parchment.

• 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. 

• 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.

• Remove from the heat and leave it on the side for a moment. 

• Remove the butternut squash from the oven, let cool slightly and mash with a fork. 

• Heat a large pan over a medium heat and brush it lightly with olive oil. 

• 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. 

• 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. 

• Remove from the plan and repeat to make three more quesadillas.

• Cut each tortilla into 2 slices, top with fresh coriander and serve with a greek yoghurt on the side or with our dips trio.