Squash Quesadilla

Martha Stewart Living, October 2006

Hearty butternut squash is often roasted as a seasonal side dish, but a whole one might yield too much for a single meal. Try this with the leftovers: Mash the squash, and sandwich it, along with a layer of cheese (we used cheddar and Monterey Jack), between two tortillas; cook over medium heat in a skillet, flipping once, until both sides are golden and cheese is melted. Cut the quesadilla into wedges, and serve them as a tasty appetizer or a snack.



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