Quesadillas take on fall flavor when butternut squash and warm spices are incorporated.
Recipe and photograph by Lauren McElwain
1 tablespoon olive oil
1 clove garlic, minced
1 (small) butternut squash
1 summer squash
½ teaspoon cumin
¼ teaspoon nutmeg
Salt and pepper, to taste
Fresh spinach leaves
Shredded cheddar cheese
Garnishes: sour cream, salsa and fresh cilantro
Chop all the vegetables finely. Heat olive oil over medium heat, and add the garlic and butternut squash. Cook, stirring, for 5-7 minutes, until butternut squash starts to get tender. Add zucchini, summer squash and seasonings to the pan, and cook, stirring often, for 5-7 more minutes. When the vegetable mixture is cooked, remove from heat and set aside.
To assemble the quesadillas, heat a bit of butter in a flat pan over medium heat. Place a tortilla in the pan, sprinkle with some cheese, top with the veggie mixture, add some fresh spinach leaves, sprinkle with a bit more cheese, and top with another tortilla. Allow the quesadilla to heat on one side for 4-6 minutes, and then flip. Once cheese is melted and both tortillas are browned, remove from heat. Make as many as you like, and serve warm with garnishes.