Name: Pumpkin, ricotta and rocket quesadillas
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 2
Ingredients: 500 gram butternut pumpkin, peeled, chopped into 4cm pieces; rice bran oil spray; 2 teaspoon each ground cumin and coriander; 2 teaspoon coarsely chopped fresh oregano; 4 white corn tortillas; 50 gram baby rocket leaves (arugula); 1/3 cup (80g) low-fat ricotta; Roasted capsicum salsa; 1 small red capsicum (150g), quartered, seeded; 1 green onion (scallion), sliced thinly; 2 teaspoon coarsely chopped fresh oregano; 1/4 teaspoon smoked paprika; 1 teaspoon balsamic vinegar

Ingredients

500 gram butternut pumpkin, peeled, chopped into 4cm pieces

rice bran oil spray

2 teaspoon each ground cumin and coriander

2 teaspoon coarsely chopped fresh oregano

4 white corn tortillas

50 gram baby rocket leaves (arugula)

1/3 cup (80g) low-fat ricotta

Roasted capsicum salsa

1 small red capsicum (150g), quartered, seeded

1 green onion (scallion), sliced thinly

2 teaspoon coarsely chopped fresh oregano

1/4 teaspoon smoked paprika

1 teaspoon balsamic vinegar

Method

1.Preheat oven 200°C. Line a large baking tray with baking paper.

2.Place pumpkin on baking tray, spray with oil then sprinkle with cumin and coriander; cover with foil. Bake for 45 minutes or until tender. Cool slightly, mash with a fork. Stir in oregano; cool.

3.Meanwhile make roasted capsicum salsa; preheat grill (broiler) to high. Place capsicum, skin-side up, on a large oven tray. Grill for 10 minutes or until skin is blackened. Cover tray with foil. Stand for 10 minutes to cool. Peel and discard skin; roughly chop capsicum. Combine capsicum in a small bowl with remaining ingredients. Season with black pepper to taste.

4.Spread half the pumpkin mixture over 1 tortilla; top with half the rocket. Spread another tortilla with half the ricotta. Sandwich tortillas and spray both sides with oil spray.

5.Heat a medium non-stick frying pan over medium heat; cook tortillas for 2 minutes each side or until browned and heated through. Repeat with remaining ingredients.

6.Cut quesadillas into wedges; serve with salsa.

You can use 120g drained char-grilled capsicum, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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