Squash and sweet potato quesadilla
Soured cream is added to roasted, spiced sweet potato and squash for an extra creamy filling, topped with cheese and roasted seeds. Serve these veggie quesadillas with salsa and guacamole.
This recipe is based on the squash and sweet potato quesadilla served at La Choza in Brighton. It has been adapted to make it easier to cook in a domestic kitchen.
Ingredients
For the filling
- 1 small butternut squash, peeled, seeds removed and cut into 2cm/¾in pieces
- 2 small sweet potatoes, peeled and cut into 2cm/¾in pieces
- 2 tbsp smoked paprika
- 4 tbsp olive oil
- 4–5 fresh thyme sprigs, leaves picked
- 30g/1oz sunflower seeds
- 30g/1oz pumpkin seeds
- 4 heaped tbsp soured cream
- 200g/7oz feta, crumbled
- 200g/7oz cheddar, grated
- salt and black pepper
For the almond salsa
- 50g/1¾oz whole blanched almonds, toasted
- 2 medium vine tomatoes, roughly chopped
- pinch caster sugar, to taste
- 1 tsp red wine vinegar
- 1 garlic clove, roughly chopped
- 1 flame-roasted red pepper, de-seeded and chopped
- drizzle olive oil
For the guacamole
- 2 ripe avocadoes, peeled, stone removed and roughly chopped
- 1 lime, juice only
- small handful coriander, chopped
- drizzle olive oil
To assemble
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Put the chopped squash and sweet potatoes in a large roasting tray and add the smoked paprika and olive oil. Scatter over the thyme leaves and season well with salt and pepper. Toss together to evenly coat. Roast for around 30–35 minutes, turning occasionally until softened and browning at the edges.
Heat a small frying pan over a medium-high heat and tip in the seeds. Toast for a few minutes, shaking the pan to evenly cook until starting to colour. Remove from the heat and set aside.
To make the salsa, place all the ingredients in a blender and blitz until finely chopped and combined. Check the seasoning, adding salt and pepper and a little extra sugar if needed. Transfer to a serving bowl.
To make the guacamole, mash the avocado in a large bowl with a fork until smooth, but still with a little texture. Add the lime juice, coriander, a little drizzle of oil and some salt and pepper. Mix to combine. Transfer to a serving dish.
To make the filling, place the cooked squash and potato into a large bowl. Add the toasted seeds, soured cream, feta and cheddar. Season with salt and pepper and mix to combine.
To assemble, arrange four tortillas on a flat surface. Spread each with a tablespoon of chipotle salsa, then divide the filling evenly between them, spreading to almost reach the edges. Place another tortilla on top of each and gently press down to sandwich the filling.
Heat a large griddle or non-stick frying pan over a medium-high heat. Once hot, lower one of the quesadillas into the pan and cook for around 2–3 minutes on each side, until golden-brown and crisp. Keep warm whilst you repeat with the remaining quesadillas.
To serve, cut the quesadillas into wedges. Serve with the guacamole and almond salsa alongside.
