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Butternut and feta quesadillas


butternut

Ingredients 16
Servings 4
Time 10 min

Ingredients

  • Butternut:
  • 500
    g
    diced butternut
  • 1
    tsp
    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
    tsp
    sunflower oil
  • 4
    large flour tortillas/wraps
  • 2
    wheels feta, crumbled
  • 1
    cup
    grated mozzarella
  • 1
    cup
    sour cream or crème fraîche
 

Method

20 min
 
Butternut
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.

Salsa
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.



 

Read more on: butternut  |  vegetarian
 

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