Acorn Squash Quesadillas
There is a spectacular amount of snow piled up on the streets of Boston, thanks to weekly snowstorms over the last 4 weeks. But I’m tired of waking to the beeping and racket of snow plows thundering up and down the roads before its even light out. I’m tired of the unsolicited workout I’ve been getting from stomping through the snow in heavy snow boots to get to lab and back home. I’m tired of staring out my window at lab, desperately wishing “snow day” applied to me and that I could hang out in my pajamas and watch the snow fall from inside my apartment (or better yet, from my bed!).
To snap me out of my little snow-funk, I decided to channel some California in the form of a cheese-y, crispy, spicy quesadilla! For a little winter twist, the filling is a combination of monterey pepperjack cheese, caramelized red onions, and sweet roasted acorn squash.
Adding brightly flavored (and colored!) fresh tomatilla salsa verde and sour cream to these quesadillas brought back fond memories of enviable warm winters in California. Like that one year we wore flip flops and tank tops on my birthday because it was 70 degrees and sunny in San Diego. Man, I miss those days.
Tomorrow’s forecast includes freezing rain and sleet after another 6-10 inches of snow overnight. I guess I’ll just have to look forward to frying up more of these (with extra cheese! extra salsa! extra butter! extra crispy!) for dinner tomorrow!
Acorn Squash Quesadillas
inspired by Smitten Kitchen
I’m a bit shy of chilies and peppers, so instead of roasting poblanos and jalapenos (per Smitten Kitchen’s recipe), I just used pepperjack cheese instead and found a pleasant low-key amount of spice to just wake my tastebuds, offset the sweetness of the squash, and more importantly, not kill any chance of tasting anything else for the rest of the day. Feel free to use the recipe as originally written for the spicier version.
1 small/medium acorn squash
4 tablespoons vegetable oil
1/2 red onion, sliced thinly
1 clove garlic, minced
Salt and pepper to taste
10-inch flour tortillas
1 cup shredded Mexican cheese blend of your choice (I used pepperjack to add some spicyness)
Butter for frying quesadillas
Garnishes: Julienned radishes, crema or sour cream and/or salsa verde cruda (recipe below)
- Roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash, scoop out the seeds (you can save them to toast later, if you wish) and cut each half into half-inch slices. Lay them on the baking sheet and roast for about 20 minutes, until soft but not cooked to mush. (You’ll finish it in the pan.)
- When cool enough to work with, use a paring knife or your hands to peel the skin off each slice. Lightly chop the squash and put it in a bowl.
- Saute the onions in the oil on medium heat for about 15 minutes, until just started to brown. Add garlic and squash, and cook for another 5-10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.
- Heat 1/2 tablespoon of butter over medium-high heat in a frying pan. Add a tortilla and spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and fry until crispy. Cut the finished quesadilla into 3 or 4 triangles and top with your choice of garnishes. Eat while warm.
Tomatillo Salsa (Salsa Verde Cruda)
10 tomatillos, husked and well washed, quartered
1/2 bunch of scallions, roots and green ends trimmed, cut into big segements
5 garlic cloves, smashed
2 jalapenos, roughly chopped
Pinch of allspice (I omitted)
Salt to taste
Puree all ingredients together until very smooth either in a blender or food processor. Season with salt.
