Butternut Squash-Chipotle Quesadillas

by Brenda Langton, Tastemaker in Residence - content by Brenda’s Spoonriver Cookbook

Butternut squash paired with spicy chipotle pepper makes a delicious combination of sweet and smoky flavors. Smoked paprika and chili powder are not quite as hot and may be more likely to be in your spice drawer than chipotle powder. Both are good options. Serve the quesadillas with your favorite salsa as an appetizer or with bean soup or chili for a complete meal. // makes 6 quesadillas

Ingredients

1 butternut squash (or 2 cups frozen squash or canned pumpkin)

1 cup chopped leeks or onion

1 Tbsp vegetable oil or olive oil

1 tsp chopped garlic

Salt

Pepper

2 cups grated white cheddar cheese

1 tsp ground chipotle powder

12 (8-inch) flour tortillas

Instructions

1. If using fresh squash, cut it in half, scoop out the seeds, and bake it on a cookie sheet at 350 degrees until soft, approximately 45 minutes. Scoop out the flesh and mash it well. Measure out 2 cups of mashed squash, and freeze the rest for another use.

2. Sauté the leeks in the oil for 3 to 4 minutes. Add the garlic and cook another minute. Add salt and pepper to taste. Add the leek mixture to the squash and let it cool.

3. In another bowl, combine the grated cheese and chipotle powder.

4. Preheat the oven to 400 degrees. Place 3 tortillas each on two lightly oiled cookie sheets. Divide the filling evenly among the 6 tortillas, spreading it to the edge. Distribute the cheese over the squash filling, and place the remaining tortillas on top. Lightly brush the top tortilla with oil.

5. Bake for approximately 8 minutes, or until golden brown. Slice the quesadillas into quarters to serve. You can also, cook these over medium heat in a frying pan brushed with oil.