Meatless Monday–Acorn Squash Quesadillas

I know, I know…two acorn squash recipes in a row.  I’m sorry.  I really love squash.  I hope you guys do too.  If you you do, you’ll definitely want to give these quesadillas a whirl.  If you’re still on the fence, perhaps these can sway you.  

The flavors in these quesadillas play so well off each other.  Acorn squash has the slightest bit of sweetness.  Not nearly as much as butternut squash, which makes for a delicious compliment to the onions, peppers, garlic, and cumin.  Add in plenty of cheese and perfectly crispy tortillas and you’re there.  I made a couple of small adaptations to the recipe, but definitely plan on making the original some time for comparison’s sake.  If you roast the squash the night before like I did, you’ll have a quick and easy meal at your fingertips!

Acorn Squash Quesadillas

adapted from Smitten Kitchen

Ingredients:

1 medium acorn squash
4 TBSP vegetable oil

1/4 c. diced white onion
1 TBSP minced jalapeno
1 clove garlic, minced
1 (4 oz.) can green chiles

1 tsp. ground cumin
salt and pepper to taste

6 (10-in.–soft taco size) flour tortillas

3/4 c. shredded cheese of your choice (I used Monterey Jack and cheddar)
butter or olive oil for cooking quesadillas

optional garnishes–tomatillo salsa, sliced radishes, pickled red onion, sour cream. plain Greek yogurt, or Mexican crema

Directions:

1.  To roast the squash, preheat the oven to 400 degrees F.   Line a baking sheet with silicone mats or lightly sprayed foil.  Halve the squash and scoop out the seeds (you can save
them to toast later, if you wish) and cut each half into 3/4-inch
slices. Place squash slices on baking sheet and roast 18-20 minutes,
until soft but not mushy. (Remember, they’ll cook more in the quesadillas.)

2.  When cool enough to work with, use a paring knife or your hands to
peel the skin off each slice. Lightly chop the squash and put it in a
bowl.  If roasting the night before, cover and keep in the refrigerator.

3.  To make finish the quesadilla filling, saute the onions, garlic and jalapeno in the oil until translucent.  
Add the green chiles and cumin and cook 3 minutes more.

4.  Add the
squash and cook 8-10 minutes, until the squash is tender
and the flavors have melded. Season with salt and pepper and remove from
heat.

5.  To assemble and cook the quesadillas, preheat a pan over medium heat.  Spread 1/3 squash mixture onto one tortilla.  Sprinkle with 1/4 c. cheese.  Place another tortilla on top.  Melt a pat of butter in the pan or spray with olive oil.  Cook quesadillas until both sides are crispy.

6.  Cut the finished quesadilla into four triangles and top
with your choice of garnishes.  Eat while warm.  Serves 3-4.

three years ago: swirled pumpkin-bourbon cheesecakes squares