Roasted Butternut Squash & Spinach Quesadillas - EatWell Magazine
Treat yourself to these vegan, gluten-free quesadillas, made with B-Free wraps for a deliciously healthy lunch, dinner or afternoon snack.
Ingredients
- ½ medium butternut pumpkin, thinly sliced
- 2 tbsp light oil
- 3 cloves garlic, skin on & bruised
- Salt & pepper, to taste
- 350g baby spinach
- Plant-based melty cheese (Gouda style), grated
- 1 packet BFree Sweet Potato Wraps
- 1 tbsp chilli flakes
- <b>Spring onion & Chive Crème Fraiche<b>
- 200mL plant-based crème fraiche
- 4 spring onions, thinly sliced
- 1 tbsp finely chopped chives
- Dash lemon juice
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