Butternut Squash Quesadillas with Goat Cheese and Salsa Verde

9 Jan

This is a dish I actually made around Thanksgiving, but I’m a little behind on posting to the blog.  This is part of my effort to catch up!  I was looking for interesting ways to prepare butternut squash.  To be honest, I didn’t much like butternut squash, or any of the winter squashes for that matter, until recently.  I thought…seriously, a lot of people love butternut squash…so maybe I’m just preparing it wrong?  So, to make a long story short, I do in fact really enjoy butternut squash now.  This is one of those dishes that has helped convert me to a squash lover.  I found this on the Austin American Statesman website.  Here is the link.

I made some changes to it, as I usually do.  The biggest difference is that I didn’t include any goat cheese in the green sauce.

Ingredients

1 butternut squash (about 2 lbs)

Olive oil to coat the squash

Whole wheat tortillas

1 medium onion, chopped

2 cloves garlic

4 or 5 tomatillos

3 jalapeno chiles (more or less, depending on how hot (or not) you want the salsa)

Salt and pepper to taste

1/2 cup fresh cilantro

Juice of 1 lime

Goat cheese, crumbled

Instructions

Preheat the oven to 375 F.  Split the squash in half, rub it with olive oil.  Sprinkle with salt.  Put the squash on a cookie sheet or in a glass baking dish.  Bake for about 45 minutes, checking on it after about 25.  When the squash is done, it will be tender, more or less the texture of a cooked potato. It should come out looking about like this:

While the squash is in the oven, make the salsa.  In a skillet, heat a few tablespoons of olive oil.  Add the chopped tomatillos, onion, garlic, and chiles.  Add about a 1/2 tsp salt and some pepper.  Saute until the vegetables are all tender, around 15 minutes.  Add to a food processor or blender, and add the cilantro, and the lime juice.

Puree.

Scoop the cooked squash out of the skins with a large spoon.  Mash it with a fork in a medium mixing bowl.  Add a bit of salt, and stir.

Heat a skillet over medium heat.  Heat the tortillas on one side, and once slightly browned, flip.  Then, fill with some squash mixture, and dot with pieces of goat cheese.  Fold to form the quesadilla.  Once the filling is warmed through, remove form the skillet and top with the green sauce.  Yum!

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One Response to “Butternut Squash Quesadillas with Goat Cheese and Salsa Verde”

  1. Michael Beyer September 8, 2010 at 1:52 pm #

    Very original idea–Sounds delicious! Here is a recipe for a couscous that contains roasted butternut squash, zucchini, and carrots. http://michaelbeyer.wordpress.com/2010/09/07/moroccan-couscous/

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