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Squash quesadillas

Use just four ingredients to make our vegetarian quesadillas: butternut squash, feta, salad leaves and tortillas. Great for lunch or a quick midweek meal

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 362
  • Carbohydrates 48
  • Saturated Fat 6
  • Sugar 5
  • Protein 13
  • Fat 12
  • Fibre 5
  • Salt 1.9

Nutrition per serving

  • Calories 362
  • Carbohydrates 48
  • Saturated Fat 6
  • Sugar 5
  • Protein 13
  • Fat 12
  • Fibre 5
  • Salt 1.9

Ingredients

  • 350g chopped butternut squash
  • 100g feta, crumbled
  • 160g bag watercress, spinach & rocket
  • 8 small flour tortillas

Method

  1. Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.

  2. Divide the squash, feta and half the salad leaves over the tortillas and season well. Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden. Serve with remaining salad leaves.

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