Recipe: Quesadilla Butternut Squash

October 24, 2012 (Updated: 4:05 PM)

Ingredents

  • 12oz butternut peeled and seeded (3/4" dice)
  • 7.75oz onions (3/4" dice)
  • 1.3 tablespoon + 0.5 teaspoon of fresh, peeled, and chopped garlic
  • 1.3 tablespoon + 0.5 teaspoon of salad oil
  • 0.75 teaspon of salt
  • 0.375 teaspon of ground white pepper
  • 6 pressed flour tortillas (8.25 inch)
  • 4.5oz red, diced peppers
  • 7.5oz shredded monterey-jack
  • 3 tablespoons of salad oil

Directions

Place squash, onion, and garlic on a sheet pan and toss with oil. Then place the pan in a three hundred fifty (350) degree preheated oven and roast until vegetables are tender or twenty (20) minutes. In a food processor, puree the squash, onion, and garlic mixture with salt and pepper until smooth. Spread 1.5oz of squash mixture onto each tortilla's bottom half. Top with 0.75oz of red pepper, 1.25oz of jack cheese, and fold into a half-moon shape.

On a three hundred fifty (350) degree preheated griddle, heat salad oil then cook quesadillas so that both sides are golden brown and crunchy. Cook to a minimum internal temperature of one hundred sixty-five (165) degrees. Allow to cook at this temperature for a minimum of fifteen (15) seconds. Then cut into three (3) pieces and serve immediately.

Note: The squash mixture can be made up to two (2) days in advance and held under refrigeration that maintains an internal food temperature of forty-one (41) degrees or below.


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