SK's Acorn Squash Quesadillas

Mr. Radar and I loved this recipe. Except for one tiny problem. This is HOT!!! Mr. Radar loved it- and he loves spicy food- but even he was grabbing a glass of milk to put out the fire in his mouth.

So, I've reduced the pepper content in here. I think spice level depends on the freshness and quality of the hot peppers you use. We procured our peppers from our friend, George. I also added some black beans for some protein. Forget the salsa. Serve this with a heaping spoonful of sour cream.


Acorn Squash Quesadillas
Adapted from SmittenKitchen


1 small/medium acorn squash
4 tablespoons vegetable oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno
1 clove garlic, minced
2 poblano peppers, roasted, peeled and cut into strips
Salt and pepper to taste
10-inch flour tortillas
1 cup shredded Mozzarella cheese
1/2 cooked black beans (unflavored and rinsed if from a can)
Butter for frying quesadillas



First, roast the acorn squash. Preheat the oven to 400. Halve the squash, scoop out the seeds, and cut each half into half-inch slices. Rub the slices with olive oil and roast for about 20-25 minutes, until soft.

If you are more patient than I am, wait for the squash to cool. (I, of course, would rather burn my fingers than wait...do I have something wrong with me?!) Cut the skin off of each slice carefully, trying to preserve as much flesh as possible. Dice the squash.

Saute the onions, garlic, jalepeno and poblano peppers in a large skillet. Add the squash and cook for another 5 or 10 minutes, until the squash is very tender. Add the black beans.

Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Generously sprinkle with cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut into wedges and serve hot!