Thursday, November 10, 2011

Acorn Squash Quesadillas with Yogurt-Herb Dipping Sauce

Before we forget all the things for which we're thankful in the insane busyness of the season...make this and have a simple supper with your family.  Those little faces around the table:  they are the biggest blessings of all.  And that man/woman sitting at your side?  My sweetie has stuck with me through thick and thin.  I am only now realizing what all he's sacrificed for me.  He is my Thanksgiving gift.  Look deeply, friend, over a span of years:  you might just discover the same thing.

(Featured in the lovely Gathering Magazines, Fall 2011 edition:)

Printable recipe can be found here.

Acorn Squash Quesadillas
Makes 3 quesadillas

1 medium acorn squash
2 teaspoons olive oil
1/2 large onion, finely diced
2 cloves garlic, minced (about 2 teaspoons)
1/4 teaspoon salt
1 cup shredded Cheddar cheese
2 ounces chevre (goat cheese)
6 whole-wheat flour tortillas
3 tablespoons butter

Yogurt-Herb Dipping Sauce
1/2 cup plain low-fat yogurt (substitute sour cream)
1 teaspoon chopped fresh basil (about 3 or 4 leaves)
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon dried dill weed

To prepare dipping sauce: 
Combine all ingredients and refrigerate while quesadillas are prepared.

To prepare quesadillas:
Pierce squash with sharp knife.  Microwave on high for 6-8 minutes.  Carefully remove from microwave and slice squash in half.  Remove seeds and spoon out the "meat" of the squash.  Discard green rind and place squash "meat" in a medium mixing bowl.  Use a fork to mash thoroughly.  Set aside.

Heat olive oil in large skillet over medium-high heat.  Saute onion in oil for 7-8 minutes until translucent and tender, stirring frequently.  Add garlic and salt and saute for 1 additional minute.  Stir in the mashed squash and stir to heat through.  Add cheese and mix well.  Remove skillet from heat.

Spread a tortilla with about 1/2 cup of the squash mixture and place another tortilla on top of it, creating a "sandwich".  Repeat with remaining tortillas and filling.  

Melt 1 tablespoon of the butter in a skillet large enough to accommodate a tortilla.  Gently slide a quesadilla into the skillet and cook over medium heat for about 3-4 minutes per side, just long enough to allow the cheese to melt well and the tortillas to become golden brown.  Repeat with remaining quesadillas.

To serve, cut the quesadillas into wedges (like a pizza). Offer with a generous dollop of the dipping sauce. 


Caneel said...

Simple words were never truer, my friend. Love this post, and this recipe. My goodness, yummm! (And gorgeous photo, by the way!!) Every time I eat acorn squash I think of you. I will always remember you making it for us at your parents' house when we were there one weekend. :)

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This dish will carry a little bit of fall flavor to your summertime table. Acorn squeeze is baked with maple sauce, cumin, and cayenne for a sweet and spicy flavor. Now, as well we are offering to hire someone to do my exam. Now get back to the recipe. It's then topped with a combination of irritated cheddar and mozzarella cheeses, and baked until the cheese is bubbly. To top it off, a quick yogurt-herb sauce is drizzled on top for a refreshing, tangy taste.

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