I love pinterest. Who doesn’t? I love to just browse the pages and look at all the pretty pictures.
I’ve had a butternut squash sitting on my self for days, calling to be cooked. Not wanting to cook it in vain, I searched high and low on pinterest for the best use of it. Squash Tacos kept popping up.
I put my own twist on a recipe and made Squash Quesadillas.
- 1/2 a butternut squash, cubed (about 3 cups)
- 2 Tbsp olive oil
- 1/2 a yellow onion, sliced
- 1 jalapeño pepper, seeded and finely diced
- 1 can of beans, drained (your choice, black, pinto, kidney, ect.)
- 1 can of diced tomatoes, drained
- 1/2 cup of chopped cilantro
- 1 Tbsp taco seasoning
- cheese of choice
- corn tortillas
In a large pan, add squash with a 1/4 inch of water. Bring to a boil and steam for a few minutes. Once somewhat soft, pour squash into a strainer. In the same pan, heat oil over medium-high heat. Add onion and jalapeño. Reintroduce squash, and brown. Stir in beans, tomatoes, cilantro and taco seasoning.
On a baking sheet, place tortillas with a bit of cheese on each. On half the tortillas, place a scoop of filling. Bake for 5 minutes at 350 degrees. Remove and place the cheese only tortilla on top of the squash topped shells and back again for a few minutes.
Enjoy with a dollop of sour cream and salsa if you so desire. They are great on their own.
The filling will make many quesadillas. If you have any left overs, it makes a great topping for a salad.