Butternut squash veg quesadillas

Butternut squash quesadillas

A quick and easy supper, the whole family will love these tasty ‘toasties’

By , 26 April 2016
Butternut squash quesadillas
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.40 per serving

It's National Vegetarian Week from 16-22 May – So why not join in and serve the family veg-packed versions of their favourites. They won't even miss the meat...

These tasty ‘toasties’ are delicious served with a fresh, Mexican-style salsa – just mix chopped tomatoes, chilli, red onion and a little lime juice

Nutritional Info
Each 308g serving contains
  • Cals 517
  • Fat 18.2
  • Sat Fat 9.2
  • Sugar 10.5
  • Salt 1.54
of your reference intake.
Typical energy values per 100g: 703kJ/168kcal.
  • 1 butternut squash, peeled, deseeded and cut into 1cm cubes
  • 1tbsp olive oil
  • 1 pack Chosen by you Mexican Style 8 Corn Tortillas
  • 200g mild Cheddar, grated
  • 220g can Napolina Red Kidney Beans, rinsed and drained
  • 4 spring onions, sliced
  • 1 red pepper, deseeded and finely cubed
  • 1tbsp chopped coriander
  • 1 mild red chilli, finely chopped (optional)
  • Salsa, to serve
  • Preheat the oven to 220C/ 200C Fan/Gas 7. Put the squash on a baking tray, drizzle over the oil and toss to evenly coat the squash. Cook in the oven for 15-20 mins until soft and starting to brown at the edges.

  • Place 4 of the tortillas on a work surface and sprinkle on half the cheese, dividing it evenly between them. Top with the squash and the rest of the ingredients (except the salsa), and then the remaining cheese.

  • Top each tortilla with another one. Press together gently with your palm.

  • In a large pan, dry-fry the quesadillas one at a time, on low, for 2-3 mins on each side until golden brown on the outside and the cheese has melted inside.

  • Cut each quesadilla into quarters and serve straight away, with salsa on the side.