Adapted From Lucy Harwood of the Las Iguanas Restaurant, Cardif Wales, UK.
Yields 4 Servings
For the roasted coconut squash:
1 1/2 lbs. butternut squash, peeled, seeded, cut into strips
1 1/2 Tbsp vegetable oil
1 tsp crushed chillies
1 Tbsp garlic
1 Tbsp Agave syrup
Pinch of salt
Pinch of cracked black pepper
2 Tbsp desiccated coconut
2 Tbsp cream of coconut
For the pink pickled onions:
2 large red onions, finely sliced
1/2 cup boiling water
1/4 cup orange juice
2 Tbsp lime juice
1-2 finely diced birdseye chillies
Generous pinch of salt
2 Tbsp finely diced coriander
8 six inch wheat tortillas
8 oz refried beans
8 oz. mixed and shredded cheddar, mozzarella
and Monterrey jack cheeses
4 Tbsp sour cream
sliced spring onions, for garnish
thinly sliced radishes for garnish
Place the onions in a bowl and cover with the boiling water for 15 minutes, stirring occasionally (don’t place on the heat). Drain well and then combine the onions with the rest of the ingredients. Allow to cool and then refrigerate until needed. Your onions will last for two days in the fridge and can also be used to add a kick to sandwiches or salads.
Peel and remove the seeds from the butternut squash, then cut into strips approximately 2 1/4 inch x 3/4 inch. Place the oil, butternut, agave syrup, chillies, salt, pepper and garlic in the roasting tray and toss together – roast in a hot oven at approximately 350°F for 20-25 minutes, tossing occasionally until just cooked.
Add the desiccated coconut and coconut cream and toss together, then put back into the oven for a further 10 minutes, taste and adjust if needed.
Take one six-inch wheat tortilla, top with 3 Tablespoons of refried beans and sprinkle with 1 1/2 ounces of cheddar, mozzarella and Monterrey jack cheeses, then place another tortilla on top and place on the griddle until cheeses are melted. Remove to the quesadilla to a warm plate. Top quesadilla with about 1/3 cup of warmed roasted coconut squash, 1 Tablespoon of soured cream,pickled onions, spring onions and sliced radish to garnish.
Serve with salad and fine green beans.