Roasted Butternut Squash & Spinach Quesadillas

Method

• Preheat oven to 180°C and line a tray with baking paper.
• Place the pumpkin slices onto the baking tray, drizzle with 1 tbsp oil and add the garlic cloves and a good pinch of salt and pepper. Toss to combine and bake until the squash is soft and lightly caramelised.
• Sauté the spinach with the remaining oil and a good pinch of salt and pepper in a frying pan until wilted.
• Place the cooked spinach 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 ready to serve, take a wrap and add a sprinkle of cheese to one side. Top with a few slices of squash, some wilted spinach and a good pinch of chilli flakes. Add some more cheese and fold the wrap in half.
• Place the folded wrap in the sandwich toaster or hot frying pan. If using a frying pan, turn the quesadilla over after a few mins or when the bottom side is starting to turn golden and toasty and the cheese is melting.
• While waiting for the quesadillas to cook, combine the crème fraiche ingredients in a bowl and set aside.
• Cut the cooked quesadillas into three and repeat with the remaining wraps.
• Serve the quesadillas with crème fraiche dip.