CHILLI & BUTTERNUT SQUASH QUESADILLAS

Takes 30-40min serves 4

500g butternut squash, chopped 1 red pepper, sliced 1 red chilli, sliced 4tbsp chopped olives 1tsp paprika 1tbsp olive oil 4 corn tortillas 6 spring onions, sliced 1⁄2 pack fresh coriander, chopped 125g mozzarella, torn

100g cheddar cheese, grated

Preheat oven to 180°C/fan 160°C /Gas 4. Toss the squash with the pepper, chilli, olives and paprika. Place on a baking tray, drizzle over the oil and roast for 25-30min. Heat a non-stick frying pan over a medium heat. Place a tortilla in the pan and spoon over a third of the butternut mix. Scatter over some of the spring onions, coriander and both cheeses. Cover with a second tortilla and heat through gently for 11⁄2min before carefully flipping over and frying for a further 11⁄2min. Cut into wedges to serve.

Want to use up your leftovers? these quesadillas Work just as Well With any veg or cheese you have in the fridge