So much butternut squash, what to do with it? Make some quesadillas! I got this recipe from another food blog but added a couple of things. This turned out really a well and would definitely recommend for any meal occasion. It was pretty easy to make you just have to be sure to allow yourself enough time to roast the squash and peppers (takes about an hour).
- 1 cup pumpkin/squash (cut into 1/2 inch cubes)
- 1 tablespoon olive oil
- 1 tablespoon Tabascco Chipotle hot sauce
- 2 teaspons red pepper flakes
- 1 red pepper (chopped)
- 1/4 cup black beans
- 1 jalapeno (chopped)
- 1 green onion (chopped)
- 1 handful cheese (grated, cheddar cheese and/or monterey jack cheese)
- 2 large tortillas
- 1 tablespoon cilantro (chopped, optional)
- Toss the pumpkin and red pepper in the oil, tabascco, and red pepper flakes to coat.
- Roast in a preheated 400F oven until caramelized, about 30 minutes, tossing after 15 minutes.
- Mix the squash, black beans, jalapeno and green onion.
- Spray Smart Balance no stick spray in a pan.
- Place a tortilla in the pan and top with the pumpkin mixture, the cheese and the remaining tortilla.
- Fry until both sides are golden brown and the cheese has melted. (Tip: Place a plate on top of the quesadilla in the pan and flip so that it ends up on the plate and then slide it back onto the plate to flip it.)