Butternut Squash Quesadillas

March 25, 2010

Butternut Squash Quesadillas

Nicole Baugh, Tucson CSA. Adapted from smittenkitchen.com

1 butternut squash, prepared as described below
2-4 roasted green chilis, peeled, seeded and chopped (to taste)
1 small to medium onion, minced
1-2 serrano or jalapeno chilis, minced (to taste)
2 large cloves garlic, minced
1/2 teaspoon ground cumin
4 10″ tortillas (Alejandro’s are tasty and made in Tucson)
1 cup shredded cheese (use whatever you prefer), more or less to taste Butter or oil as needed

For the squash: Peel the whole squash, cut in half, remove seeds and cut into 1″ cubes. Toss cubes in a little oil and spread in a single layer on a baking sheet. Bake for 30 minutes, stirring or shaking occasionally to turn, until cubes are soft and start to brown. This may be done ahead – refrigerate for a few days, or freeze for several weeks (thaw before using).

Heat about 1 tablespoon oil in a large frying pan. Saute the garlic, onions and fresh chilis until the garlic and chili are fragrant, and the onions begin to become translucent. Add the squash cubes, cumin and the roasted chilis and stir a few additional minutes, breaking and flattening the cubes a little, until everything is hot. Remove squash to a separate plate. Using a different pan (or the same pan if it’s not too dirty), melt ~1/2 tablespoon butter or oil. Place a tortilla in the pan, and assemble quesadillas by spreading 1/4 of the squash mixture over half the tortilla and topping with 1/4 of the cheese, then folding the tortilla over (or use 1/2 of the mixture between two tortillas). Fold the tortilla over, and cook for a few minutes on either side until tortilla is golden brown. Repeat with the other 3 quesadillas. Cut quesadillas into wedges and serve with fresh salsa.
Serves 4.

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