Acorn Squash Quesadillas

Acorn Squash Quesadillas - from smittenkitchen.com

We also had acorn squash in our coop basket this week.  This recipe went perfectly with the Tomatillo Chicken Stew.  Paul does not eat flour tortillas or cheese, but these looked so good, he had to take a bite to try them.  Katy and Elsa both ate them up!

1 small/medium acorn squash
oil for roasting
3 Tbsp diced white or yellow onion
1 Tbsp minced jalapeno
1 clove garlic, minced
salt and pepper
10 inch flour tortillas
shredded mexican cheese

First, roast the acorn squash.  Preheat the oven to 400 and lightly oil a baking sheet.  Halve the squash, scoop out the seeds and cut into half-inch slices (they will be crescent shaped).  Lay them on the baking sheet and roast for 20 minutes until soft but not cooked to mush.

When cool enough to handle, use a paring knife to remove skin.  Chop the squash and put in a bowl.

Saute onions, garlic and jalapeno in oil until translucent.  Add squash and cook 5-10 minutes until squash is tender.  Season with salt and pepper.

Spread a few tablespoons of cooked squash onto 1/2 of flour tortilla and sprinkle with a couple tablespoons of cheese.  Fold over and place in a hot pan or griddle and cook until crispy.  Cut into 4 wedges..

These are delicious dipped in the left over tomatilla sauce from the tomatillo chicken stew.  If you do not have any - you can certainly dip them in homemade or store bought salsa verde - yummy!

NOTE:  I am always looking for ways to adapt recipes to Paul's diet needs (no grains, no dairy).  The squash mixture is delicious before you make the quesadillas.  The squash would make a yummy meal served with black beans!