BUTTERNUT SQUASH QUESADILLAS

15 minutes prep, 35 minutes cook

Serves 4

Ingredients

1 butternut squash, peeled, deseeded and cut into 1cm cubes

1 tbsp rapeseed oil

1 pack corn tortillas

200g mild Cheddar, grated

220g can red kidney beans, rinsed and drained

4 spring onions, sliced

1 red pepper, deseeded and finely cubed

1 tbsp chopped coriander

1 mild red chilli, finely chopped (optional)

Salsa, to serve

Method

Preheat the oven to 220ºC/ Fan 200ºC/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 minutes, 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.