Servings
5
Prep time
Cook time
Recipe
GF, VG
Ingredients
- ½ medium butternut pumpkin, thinly sliced
- 2 tbsp light oil
- 3 cloves garlic, skin on & bruised
- Salt & pepper, to taste
- 350g baby spinach
- Plant-based melty cheese (Gouda style), grated
- 1 packet BFree Sweet Potato Wraps
- 1 tbsp chilli flakes
Spring onion & Chive Crème Fraiche - 200mL plant-based crème fraiche
- 4 spring onions, thinly sliced
- 1 tbsp finely chopped chives
- Salt & pepper, to taste
- Dash lemon juice
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.
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