Squash and sweet potato quesadilla

Ingredients

• 1 small butternut squash, peeled, seeds removed and cut into 2cm/¾in pieces
• 2 small sweet potatoes, peeled and cut into 2cm/¾in pieces
• 2 tbsp smoked paprika
• 4 tbsp olive oil
• 4–5 fresh thyme sprigs, leaves picked
• 30g/1oz sunflower seeds
• 30g/1oz pumpkin seeds
• 4 heaped tbsp soured cream
• 200g/7oz feta, crumbled
• 200g/7oz cheddar, grated
• salt and black pepper
• 50g/1¾oz whole blanched almonds, toasted
• 2 medium vine tomatoes, roughly chopped
• pinch caster sugar, to taste
• 1 tsp red wine vinegar
• 1 garlic clove, roughly chopped
• 1 flame-roasted red pepper, de-seeded and chopped
• drizzle olive oil
• 2 ripe avocadoes, peeled, stone removed and roughly chopped
• 1 lime, juice only
• small handful coriander, chopped
• drizzle olive oil
• 8 large tortilla wraps
• 4 tbsp chipotle salsa

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