Kelsey's blog, was actually for quesadillas. When I made it two years ago, we instead ate them as pita sandwiches. I remember loving them, although I doubt any of my ten readers at the time were interested in making them...talk about an unappetizing photograph!
This time around, I reverted to the original quesadillas, mostly because I had some extra tortilla on hand. Just like last time, we loved these! I roasted the butternut squash a night ahead of time so throwing these together took all of twenty minutes. Recently I discovered that my panini press is an excellent tool to make quesadillas, just pop the folded and filled tortilla in and press until crispy. If you don't have a panini press, these are just as easy to make in the skillet.
One Year Ago: Cheeseburgers with Red Onion Jam
Two Years Ago: Bookworm (Yellow Cake) Cupcakes
Butternut Squash, Black Bean, and Feta Quesadillas
-1 large butternut squash
-1 tbsp olive oil
-salt & freshly ground pepper, to taste
-1/2 tsp cumin
-1 small container of low-fat plain yogurt
-zest & juice of 1 lime
-1 can black beans, drained
-1/2 cup crumbled feta cheese
-1 jalapeno, diced small
-1/2 cup cilantro, chopped
-whole wheat flour tortillas (6-8)
1. Preheat oven to 400F. Cut butternut squash in half lengthwise. Scoop out the seeds. Place on a foil lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 45-55 minutes, or until fork tender. Remove and allow to cool before scooping out the squash flesh and pureeing in a blender or food processor (can be done a day ahead of time, just cover and refrigerate).
2. In a small bowl, combine yogurt, 1/2 tsp cumin, lime zest, and lime juice. Season to taste with salt and pepper. Refrigerate until ready to serve.
3. Divide the squash puree amongst three or four tortillas. Layer on beans, jalapeno, feta, and cilantro. Place remaining tortillas on top. Cool quesadillas as desired (grill pan, panini press, oven). Allow to cool for one minute before cutting into quarters. Serve with yogurt sauce.