These goulish, grinning quesadillas make the most of seasonal pumpkin. Plus, they’re easy to make and taste great – cook them in the oven for ease or fry in a pan as you would regular quesadillas.

Serves: 4
Ready in: 50 mins

Ingredients

• 700g pumpkin flesh, chopped into chunks
• 3 tbsp olive oil, plus extra for greasing and brushing
• 1 tsp ground cumin
• 1 garlic clove
• ½ x 400g tin Co-op chickpeas
• ½ lemon
• 40g Feta
• 8 soft tortillas
• 80g Co-op Grated Cheddar
• Salad leaves, to serve
• Sweet chilli or hot sauce, to serve

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. Spread the pumpkin out on a baking tray, drizzle with half the oil, sprinkle with the cumin and season. Toss to combine, then roast in the oven for 30 mins, or until tender.
2. Meanwhile, heat the remaining oil in a large pan and cook the garlic gently for 30 seconds. Add the chickpeas and a squeeze of lemon and cook for 2-3 mins more, until softened.
3. Take the cooked pumpkin out of the oven, add to the pan and mash together with the chickpeas and garlic. Crumble in the Feta and stir to combine.
4. Put two tortillas on a lightly greased baking tray. Divide half the pumpkin mixture between them and sprinkle with half the grated Cheddar. Put two more tortillas on a board and cut out triangular shapes for the eyes, nose and mouth. Lay these on top of the pumpkin-topped tortillas and press down. Brush with oil, then bake for about 10 mins, until golden. Repeat with the rest of the ingredients to make two more quesadillas. Serve with some salad on the side, plus sweet chilli or hot sauce for drizzling, if you like.