Place the butternut and spices into a medium pot and pour in water until about 2 cm deep. Cover and simmer for about 15 minutes, until tender, keeping a watchful eye on the water level. Use a fork to finely mash the butternut.
Combine all the salsa ingredients, cover and refrigerate while making the quesadillas.Assemble
Heat a large frying pan with a little oil.
Generously spread half of the butternut on a tortilla, sprinkle with half of the crumbled feta and mozzarella and top with another tortilla. Press down firmly.
Gently place into the hot pan and fry for about 1 minute per side, until golden brown. Transfer onto a board and cut into quarters.
Make another quesadilla with the remaining ingredients.
Enjoy immediately with the salsa and sour cream.
Reprinted with permission of Bits of Carey. To see more recipes, click here.