squashed squash

So my roommate Sydney discovered this recipe back in October and since then, we have made it at least three or four times. I think that those recurrences alone attest to how delicious and unique it is. Butternut squash abounds during the winter months, as demonstrated by the fact that this is the second recipe to feature it in only eight posts. Luckily for me, it is one of my favorite vegetables (okay, technically it is a fruit).

Maybe you are looking at the list of ingredients and saying to yourself "What is canned chipotle chili in adobo?" In an effort to be efficient, you may even do what I did, and call the grocery store to inquire as to whether they stock this product. After being transferred around to three different departments and speaking with several confused employees, they will probably tell you that they do not carry it. But do not be deceived! They just do not know what they are talking about. Look in the "International Foods" section. It will be a very small can. Next to the other canned chilis and "Mexican" sorts of foods.

Roasted Squash, Red Pepper, and Jack Cheese Quesadillas with Chipotle Chili Lime Sour Cream (from Gourmet)

5 cups butternut squash, peeled and diced into 3/4 inch cubes
1 large onion, unpeeled and cut into eighths
2 large cloves of garlic, unpeeled
1 tablespoon olive oil
8 flour or corn tortillas, 5- to 6-inch in diameter
1 large red bell pepper, chopped
1 cup coarsely-grated pepper jack cheese
1 can chipotle chili in adobo, minced
2 teaspoons freshly squeezed lime juice
1 cup sour cream

In a shallow baking dish, place squash, onion, and garlic in a single layer. Drizzle with olive oil and toss to ensure everything is thoroughly coated. Roast in an oven at 400 degrees for 15 minutes or until garlic is tender. Remove garlic and continue roasting the onion and squash for another 15 minutes. Let cool and remove peels from garlic and onion.

In a food processor, blend squash, onion, and garlic until almost smooth. Meanwhile, heat up a large skillet over medium-high heat. Melt a bit of butter in the skillet. Spread 1/4 of the squash mixture on a tortilla. Sprinkle with 1/4 of the red peppers and cheese. Place a tortilla on top but do not flatten the quesadilla too much or the contents will ooze out. Lightly butter each side.

Cook quesadillas one at a time until sufficiently browned and the cheese is melted, about 3 minutes per side. Cut quesadillas into slices and serve with chipotle lime sour cream dip (which is made by mixing together minced chili, lime juice and sour cream).


Not a picture of the finished product, obviously. But a picture of the finished product would not reveal much.