1 pkg. (340 g) Green Giant* frozen Veggie Spirals Butternut Squash
2 cups (500 mL) Green Giant* frozen Valley Selections* Seasoned Italian Blend
4 large spinach tortillas
2 garlic cloves, minced
2 tbsp. (30 mL) thyme, chopped
1 tbsp. (15 mL) oregano, chopped
2 tbsp. (30 mL) olive oil
1 tsp. (5 mL) salt
1 tsp. (5 mL) pepper
2 cups (500 mL) jalapeno Havarti cheese, grated
¼ cup (60 mL) roasted red pepper
1/8 tsp. (.5 mL) chipotle pepper
¼ tsp. (1 mL) ground cumin
½ cup (125 mL) plain Greek yogurt
To make dip: In a small food processor puree red pepper, yogurt, chipotle powder, cumin, 1 minced garlic clove and ½ tsp (2.5 mL). each salt and pepper.
In a large skillet over medium-high heat warm olive oil; stir in remaining garlic, butternut squash spirals, Italian Blend, thyme and oregano. Cook for 10- 13 minutes until water is fully evaporated.
Place ½ cup (125 mL) of vegetable mixture onto 1 half of the wrap. Top with 1 cup of grated cheese. Fold the other half of the wrap over the vegetables.
Preheat grill pan on medium-high heat. Spray grill with vegetable cooking spray. Transfer filled wrap to grill pan and cook for 2-3 minutes either side until cheese is melted and wrap is toasted.
Cut quesadilla into 3 triangles. Serve warm with dip.