The weather here in the Midwest has caught up with the calendar and we are experiencing some great Fall weather. It is very welcome after the extended heat that lasted well past the unofficial end of Summer. And we are finally enjoying the cooler weather food prepared with Fall produce that I look forward to at this time of year. (And no, it is not pumpkin spice anything!)

The creamy beige skin and golden-orange flesh of the Butternut squash is the variety we cook most frequently. The fruit, leaves, flowers, and seeds of this plant are all edible, but it is the flesh of the Butternut that we prefer, with its sweet and nutty nuances apparent after cooking. This versatile ingredient works well in either sweet or savory dishes.

Today’s recipe is a savory, quick & easy quesadilla recipe. It’s vegetarian with the main component being cooked Butternut squash. Cherry tomatoes and red onion add balance to the squash filling. A chipotle in adobo contributes some spiciness and cumin brings some warm, earthy, and slightly peppery depth to the mixture. The quesadillas can be customized with a variety of toppings, to suit everyone individually.

Butternut Squash Quesadillas (adapted from today.com) Total Time Required: 30 minutes, Prep Time: 15 minutes, Cook Time: 15 minutes, Servings: 4

Ingredients:

Lime Sour Cream

• 1/2 cup sour cream
• 2 teaspoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt

Quesadillas:

• 12 halved cherry tomatoes (about 1 cup)
• 1/2 medium red onion, peeled, trimmed and halved
• 2 large cloves garlic, unpeeled
• 1-2 chipotles in adobo, strained from their liquid and minced
• 1 tablespoon olive oil, plus more for greasing
• 1 teaspoon kosher salt
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin
• 1-1/2 cups (1 pound) butternut squash, cut into 1/2-inch pieces
• 2 tablespoons roughly chopped fresh cilantro leaves
• 4 (10-inch) flour tortillas
• 2 cups shredded cheese, such as Mexican blend, Monterey Jack, or pepper jack
• cilantro leaves, guacamole, and salsa, for serving

Directions:

In a small bowl, whisk together the sour cream, lime juice, salt, and 1 tablespoon of water. Set the lime sour cream aside.

Place an oven rack 6 to 7 inches from the broiler. Preheat the oven to the low broil setting.

Place the butternut squash chunks in a microwave safe bowl and cook on high power for 3 – 4 minutes, until it is cooked through.

In a large bowl combine the tomatoes, onion, unpeeled garlic, chipotle, oil, salt, oregano, and cumin. Toss everything together until the vegetables are well coated. Transfer the veggies to a baking sheet. Broil for about 6 minutes, or until the garlic is tender, the tomatoes are charred, and the onions have softened. Let the veggie mixture cool slightly.

When cool enough to handle, remove the garlic cloves from their skins. Transfer the garlic and onion to a cutting board and roughly chop. Transfer the rest of the veggie mixture to a large bowl and add the garlic, onion, squash, and cilantro to the bowl. Season with more salt, if needed.

On a cutting surface, lay out one tortilla. Sprinkle 1/4 cup of the cheese over half of the tortilla. Top the cheese with 1/4 of the squash mixture, followed by another 1/4 cup of cheese. Fold the half of the tortilla with no toppings over the filling to create a half-moon. Repeat with the remaining tortillas.

Heat a large cast-iron pan over medium-low heat for about 2 minutes. Coat the bottom of the pan with oil and cook 1 quesadilla at a time until the tortilla is crispy and the cheese has melted, about 2 – 3 minutes per side. Repeat with the remaining quesadillas.

Cut the quesadillas into wedges.

Serve with the lime sour cream and the desired toppings.

Autumn produce makes for warm and delicious meals!  ~Linda

Butternut Squash Quesadillas (adapted from today.com) Total Time Required: 30 minutes, Prep Time: 15 minutes, Cook Time: 15 minutes, Servings: 4

Ingredients:

Lime Sour Cream

• 1/2 cup sour cream
• 2 teaspoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt

Quesadillas:

• 12 halved cherry tomatoes (about 1 cup)
• 1/2 medium red onion, peeled, trimmed and halved
• 2 large cloves garlic, unpeeled
• 1-2 chipotles in adobo, strained from their liquid and minced
• 1 tablespoon olive oil, plus more for greasing
• 1 teaspoon kosher salt
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin
• 1-1/2 cups (1 pound) butternut squash, cut into 1/2-inch pieces
• 2 tablespoons roughly chopped fresh cilantro leaves
• 4 (10-inch) flour tortillas
• 2 cups shredded cheese, such as Mexican blend, Monterey Jack, or pepper jack
• cilantro leaves, guacamole, and salsa, for serving

Directions:

In a small bowl, whisk together the sour cream, lime juice, salt, and 1 tablespoon of water. Set the lime sour cream aside.

Place an oven rack 6 to 7 inches from the broiler. Preheat the oven to the low broil setting.

Place the butternut squash chunks in a microwave safe bowl and cook on high power for 3 – 4 minutes, until it is cooked through.

In a large bowl combine the tomatoes, onion, unpeeled garlic, chipotle, oil, salt, oregano, and cumin. Toss everything until the vegetables are well coated. Transfer the veggies to a baking sheet. Broil for about 6 minutes, or until the garlic is tender, the tomatoes are charred, and the onions have softened. Let the veggie mixture cool slightly.

When cool enough to handle, remove the garlic cloves from their skins. Transfer the garlic and onion to a cutting board and roughly chop. Transfer the rest of the veggie mixture to a large bowl and add the garlic, onion, squash, and cilantro to the bowl. Season with more salt, if needed.

On a cutting surface, lay out one tortilla. Sprinkle 1/4 cup of the cheese over half of the tortilla. Top the cheese with 1/4 of the squash mixture, followed by another 1/4 cup of cheese. Fold the half of the tortilla with no toppings over the filling to create a half-moon. Repeat with the remaining tortillas.

Heat a large cast-iron pan over medium-low heat for about 2 minutes. Coat the bottom of the pan with oil and cook 1 quesadilla at a time until the tortilla is crispy and the cheese has melted, about 2 – 3 minutes per side. Repeat with the remaining quesadillas.

Cut the quesadillas into wedges. Serve with the lime sour cream and the desired toppings.