For 2 people
1/4 pumpkin (Hokkaido or butternut squash)
1 large onion
2 cloves of garlic
50g black olives
100g feta cheese
Salt and pepper to taste
1. Cut pumpkin and onion in thin slices and put aside (separate); chop chili and garlic finely and put them aside. Heat up a pan with olive oil and add the pumpkin slices, then roast 2 minutes on every side until softened and a little browned in the last minute add a little bit garlic. Season with salt and pepper, remove from the pan and put aside.
2. Use the same pan and add onion slices, chili and garlic. Roast for 2-3 minutes and remove them from the pan. Clean the pan with a paper towel, you need it for the tortillas.
3. Put the pan on low heat and add one tortilla. Put pumpkin slices, onion mix, a few olives and crumbled feta on one half, then fold the other half on top and press together with a flat cooking spoon. Turn on the other side after 1-2 minutes, when the pan-side is already a little bit brown.
4. Cut in the middle (so you have a quarter) and arrange on a plate. I served them with a simple green salad with yoghurt dressing. Enjoy!