Butternut Squash and Chickpea Quesadillas with Cherry Tomato Salsa & Sour Cream

Preheat the oven to 180C.

Cut the butternut squash into cubes add to a bowl with 1/3 of the olive oil, season with salt and pepper.

Place the butternut squash on a baking tray and place in the oven.

Finely chop the red onion, garlic and pickled jalepenos.

Chop the fresh coriander.

Grate the cheddar cheese.

Halve the cherry tomatoes and rinse the chickpeas.

Heat the another 1/3 of the olive oil in a frying pan over medium-low heat.

Add the onion and cook until soft.

Stir in the garlic and cumin.

Add the chickpeas and stir until they are warmed through.

Using a potato masher, crush the chickpeas.

When the butternut squash is soft remove from the oven and mix into the chickpea mixture.

Remove from the heat and stir in half of the fresh coriander, season with salt and pepper.

Combine the feta and cheddar cheese in a small bowl.

In a small bowl, combine the cherry tomatoes, pickled jalepenos and remaining coriander. Season with salt and pepper.

Place a tortilla on a choppping board. Place the chickpea mixture on one half of the tortilla and the cheese mixture on the other.

Wipe the frying pan clean and place back on the heat. Add the remaining olive oil.

When the oil is hot, use a spatula to transfer the tortilla to the frying pan.

When the tortilla is nicely browned and crisp on the bottom, fold the tortilla in half, onto itself.

Flip it over and continue to cook until warmed through.

Using a spatula, transfer the quesadilla to the chopping board, and cut in half.

Repeat this process for any remaining ingredients.

Serve the quesadillas with the cherry tomato salsa and sour cream.