Vegetable Quesadillas

Name: Vegetable Quesadillas
Yield: Serves 4
Ingredients: ¼ tsp ground coriander; ½ tsp ground cumin; 1 red onion, peeled and finely diced; kernels from 1 sweetcorn cob; large handful of coriander leaves; a good pinch of smoked paprika; 1 small to medium-sized butternut squash, peeled and cut into 1–2cm dice; light olive oil for roasting, frying and brushing; salt and pepper; 1–2 red chillies (depending on heat and your preference for it), deseeded and finely chopped; 1 red pepper, deseeded and cut into 1–2cm dice; 4 large flour tortillas; ¼ tsp paprika; 150 g Cheddar, grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Good as a main course, these also make a colourful sharing platter for a larger gathering. Serve them with a dollop of soured cream and guacamole.

Ingredients

1 small to medium-sized butternut squash, peeled and cut into 1–2cm dice
1 red pepper, deseeded and cut into 1–2cm dice
kernels from

Main course
September
August
July
Summer
October

Method

Heat the oven to 190°C/Gas 5. Toss the squash, pepper, corn, onion, spices, chilli and 2 tablespoons of olive oil in a large baking dish. Season with salt and pepper.

Roast the veg in the oven for 35–40 minutes, until tender, tossing once halfway through so it cooks evenly. Rem