Butternut and feta quesadillas

Recipe from: December 2011

Ingredients 16
Servings 1
Minutes 00:10


Serving Change
  • Butternut:
  • 500
    diced butternut
  • 1
    each ground cumin, cinnamon and coriander
  • Freshly milled salt and pepper to taste
  • Salsa:
  • 2
    tomatoes, seeded and chopped
  • 1
    chilli, seeded and chopped (optional)
  • 1/4
    cucumber, chopped
  • 1/2
    onion, chopped
  • A handful of coriander, chopped
  • Salt and pepper to taste
  • 2
    sunflower oil
  • 4
    large flour tortillas/wraps
  • 2
    wheels feta, crumbled
  • 1
    grated mozzarella
  • 1
    sour cream or crème fraîche


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.

Season well.

Combine all the salsa ingredients, cover and refrigerate while making the quesadillas.

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.


Read more on: butternut  |  vegetarian


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