Here is a light snack for when you don't want something too heavy to eat. Light does not mean lack of flavour.
These tortilla wraps were sweet from both the butternut squash and sweet corn, but not overly sweet as they were toned down by the optional creamy blue cheese.
Butternut squash and sweet corn tortilla wraps
Makes 6 - 8
Ingredients4 tablespoons olive oil (plus more for coating)
400g butternut squash, peeled and cut into 1 cm dice
2 garlic clove, crushed
165g from the cob, frozen or tinned sweet corn, well drained
1 small onion, minced
Optional: 100g Gorgonzola or other blue cheese
1 teaspoon fresh (lemon) thyme
6 – 8 tortilla wraps
Salt and pepper to taste
MethodHeat the olive oil in a large frying pan over a moderate heat, add the onion and cool for 8 – 10 minutes until soft, then add in squash and sweet corn and cook further until just tender when pierced with a knife. Remove to a bowl, add the thyme and optional cheese and lightly mash with a fork. Season to taste and leave to cool.
Place the tortillas on a flat surface, fill the centre of each with the mixture, then fold each tortilla in half over the filling to make a semi circle.