Arrange the butternut on a baking tray lined with baking paper.
Moisten with olive oil and season with salt.
Roast at 220°C for half an hour or until
Roughly mash the butternut and mix with the cheese, coriander and chilli. Check seasoning.
Sandwich the tortillas with the filling. Place on an oiled baking sheet. Brush with olive oil.
Bake at 200°C for 8–10 minutes or until crisp and golden. Cut into wedges for serving.
Serve with tomato salsa: a mix of chopped tomato, onion,
chilli and coriander.
Try a mix of mozzarella and Parmesan, or use only feta.