- 1 packet BFree Sweet Potato Wraps
- ½ medium butternut squash
- 350g baby spinach
- Plant-based melty cheese (I used follow your heart Gouda style slices)
- 1 tbs chilli flakes
- Salt and pepper
- 2 tbs light oil
- 3 garlic cloves skin on and bashed
Spring onion and Chive Crème Fraiche
- 200ml plant-based cream fraiche (I used oatly)
- 4 spring onions thinly sliced
- `1 tbs finely chopped chives
- Pinch of salt
- A good grind of pepper
- Squeeze lemon juice
Hearty butternut squash is often roasted and used as a seasonal dish, but a whole one might be too much for a single meal. These deliciously healthy quesadillas are a great way to use the leftovers!
Pre heat the oven to 180°C
Line a baking tray.
I like to use the bulbous end of the squash. Cut in half deseed and slice quite thinly add to the baking tray. Drizzle with 1 bs oil add the garlic cloves and a good pinch of salt and pepper. Toss to combine and place in the pre heated oven until the squash is soft and lightly caramelised.
In a bowl combine all the ingredients for the crème fraiche and set aside.
In a frying pan or wok cook the spinach with the remaining oil and a good pinch of salt and pepper. Sautee until wilted. Place in a sieve above a bowl and allow to drain. Using the back of a spoon push as much of the excess liquid as you can from the spinach and set aside.
Heat a dry frying pan or sandwich toaster.
When you are ready to serve take a wrap and add a sprinkle of cheese to one side or 1-2 slices of cheese. Top with some slices of squash, some wilted spinach and a good pinch of chilli flakes. Add some more cheese and fold the wrap in half.
Either place on in the sandwich toaster or in the hot frying pan. If using a frying pan turn the quesadilla over after a few minutes or when the bottom side is starting to turn golden and toasty and the cheese is melting.
Cut into three and repeat with the remaining wraps.
Serve with the crème fraiche dip.