BUTTERNUT SQUASH QUESADILLA
1 medium sized butternut squash (approx 1.2kg)
8 medium sized flour tortillas
160g mature cheddar cheese, grated
1 x 400g can cooked red kidney beans, drained and rinsed well
4 spring onions, thinly sliced
~12 cherry tomatoes, chopped into 8 pieces
Large handful coriander leaf, finely chopped
Chilli flakes and smoked paprika (optional)
1 lime, cut into 1/4
Salt and pepper
1. Pre-heat the oven to 200°C (fan). Cut the squash into large chunks (you can leave the skin on), scoop out the seeds (discard or toast later on), and place the squash chunks on a baking tray. Drizzle with olive oil. Bake for 30-40 minutes or until the flesh is completely soft. Remove from the oven and leave until the squash is cool enough to handle. Scoop out the flesh, discarding the skin and mash with a fork, adding in a little salt and pepper for seasoning.
2. Place a tortilla on your chopping board, and scatter over some cheese (this will act as you glue). Top with 1/4 of the mashed butternut. Next scatter over some beans, spring onions, cherry tomatoes, a pinch of each spice, coriander, a squeeze of 1/4 of a lime and top with some more cheese. Grab a second tortilla and press it on the top.
3. Heat an appropriate sized frying pan over a medium heat, no oil required, and when hot enough carefully lift up the quesadilla and transfer to the hot pan. Cook for 60-90 seconds, until the underside has started to brown. Flip the quesadilla over being very careful as it will be hot and cook for another 60-90 seconds. Slide out of the pan on to a chopping board and slice into 1/4s and eat while warm! Lovely with guacamole.
Each quesadilla (the recipe makes 4) serves 1 hungry adult or 2 not so hungry small people.
Check out the video below for tips on flipping the quesadilla.
Recipe and photos by Food Learning Officer Ceri Jones