for 2 person

Dip

100 g	crème fraîche
½ tbsp	lemon juice
¼ tsp	salt
a little	pepper

Squash filling

1 tbsp	olive oil
300 g	squash (e.g. butternut, diced)
1	onion, finely chopped
1	garlic clove, squeezed
¼ tsp	cinnamon
½ tsp	salt
a little	pepper
100 g	feta, crumbled
100 g	crème fraîche

Quesadillas

2	whole-grain tortillas

How it's done

Dip

Stir in the crème fraîche and lemon juice, season.

Squash filling

Heat the oil in a non-stick frying pan. Add the squash, onion and garlic, sauté over a medium heat for approx. 10 mins., stirring occasionally, season. Place the vegetables in a bowl, allow to cool slightly. Mix in the feta and crème fraîche.

Quesadillas

Spread the filling halfway over the tortillas, fold the empty half over the top, press down gently. Using a hot frying pan without oil, cover and cook the tortillas one after the other for approx. 2 mins. on each side until the feta has melted slightly. Cut the quesadillas in half, serve with the dip.

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