• Liz Talley - Urban Graze

Quesadillas with Bell Peppers and Squash Puree


Make the puree in advance, and have a quick lunch or snack at the ready. This is skillet method quesadillas, but you could skip the butter step, and just pop into the microwave if you are in a hurry.

3 c. ½” diced winter squash

½ small onion, unpeeled and cut into wedges

1 small clove garlic, unpeeled

2 tsp. olive oil

Salt and pepper

1 c. thin strips sweet bell pepper

½ c. shredded cheddar

4 flour tortillas

Soft butter

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

Toss the squash, onion, and garlic with olive oil, place on prepared sheet, and roast for about 10 minutes, check the garlic and when tender, remove.

Continue baking the squash and onion until tender. Discard the peels from the garlic and onion.

Puree the squash, garlic and onion in a food processor or blender until smooth.

Season with salt and pepper.

Butter one side of 2 of the tortillas and lay in a skillet. Put a scoop of the squash puree on the other side and spread around. Arrange peppers on top, then sprinkle with cheese. If you have a little puree left, spread it on one side of the last two tortillas and put face down on top of the cheese, making a sandwich. Spread the top of the tortilla with butter.

Grill both sides of the quesadillas until nicely browned and the cheese has melted. Cut into pie shaped wedges and serve with sour cream dip (seasoned with a pinch of chili or cumin powder, siracha, splash of lime, hot peppers to your taste if you wish).

Recipe created or adapted by Liz Talley, Urban Graze

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