November 4th, 2014

Acorn Squash Quesadillas

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Acorn Squash Quesadillas

It’s the time of year that winter squash makes an appearance in just about any dish, and here it’s heavily spiced then folded into a quesadilla. This is a great weeknight dinner that will satisfy vegetarians and omnivores alike. You can also add anything you like in a quesadilla like black beans, avocado, peppers, etc. Don’t skip the sour cream, the creaminess compliments the spicy squash perfectly. Just about any winter squash will work, but peel the thicker skinned varieties like butternut or hubbard.

Acorn Squash Quesadillas

Use a melty cheese, like monterey jack or mozzarella for good results. I used a whole wheat tortilla, and corn tortillas are also a great gluten free option.

Acorn Squash Quesadillas

Take a minute to really coat the squash with the spice mixture, and spread the minced garlic over the slices. The squash should be as thin as you can get it with a sharp knife about 1/4 inch, and it will cook in about 20 minutes.

Acorn Squash Quesadillas

Acorn Squash Quesadillas

To make the quesadillas place a few tablespoons of cheese on a tortilla, top with 2 pieces of squash and a few more tablespoons cheese. Cook in a cast iron pan or griddle over medium high heat with a dash of oil. Let cool slightly, cut into triangles and serve.

Acorn Squash Quesadillas

Acorn Squash Quesadillas – 6 quesadillas

1 acorn squash, sliced in half, seeds scooped out, sliced into 1/4 half moons
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon chili powder
1/4 – 1/2 teaspoon cayenne pepper
pinch of dried oregano
1/2 teaspoon sea salt
1 tablespoon olive oil
1 garlic clove, minced
12 small tortillas
8 oz monterey jack cheese, shredded
oil for pan-frying

For serving: salsa and sour cream or greek yogurt

Preheat oven to 400°F. Mix spices together in a small bowl. Place squash in a large bowl, drizzle olive oil, spice mixture, and garlic over the squash. Toss to combine and coat squash with the spices. Spread the squash onto a baking sheet lined with parchment paper. Bake for 20 minutes until softened.

Assemble quesadillas. Place a few tablespoons of grated cheese on a tortilla, 2 pieces of squash, and top with a few more tablespoons cheese and another tortilla. Repeat with remaining squash, cheese, and tortillas. Heat a cast iron skillet or griddle to medium high heat, coat in a thin layer of oil. Cook quesadillas a few minutes per side until the cheese melts and tortillas brown. Serve with salsa and sour cream or yogurt.

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