Here’s a winter take on classic comfort food. This dish is quick, easy, and the perfect balance of salty and sweet to warm you up on cold nights. The cinnamon nicely compliments the sweetness of the squash, so don’t settle for ordinary sour cream! Use any leftover produce for a side salad to freshen up the meal -- or just embrace a night of comfort food.
Butternut Squash Quesadilla with Cinnamon Sour Cream
Makes 1 serving (repeat as necessary)
For the Quesadilla:
½ small butternut squash*
1 t olive oil + more for frying
Pinch of thyme
Pinch of salt
2 8-inch round flour or corn tortillas
2 oz Atwell’s Gold cheese (or other melting cheese), sliced thinly*
For the Cinnamon Sour Cream:
¼ cup sour cream
Pinch of cinnamon
*From this week's share
1. Preheat oven to 375°F.
2. Cut small butternut squash in half and place body aside. Peel the neck, then thinly slice squash. You should have about ¼ cup of squash.
3. In a bowl, toss the squash with the olive oil, a pinch of thyme, and salt. Spread squash evenly on parchment-lined baking sheet or glass baking dish. Bake at 375°F for 15 minutes or until tender.
4. While squash is baking, spoon sour cream into a small bowl. Add a pinch of cinnamon and mix thoroughly.
5. Heat olive oil in a sauté pan over medium heat. Add one tortilla and cook until crisp and browned on bottom.
6. Arrange cheese and cooked butternut squash evenly over tortilla.
7. Cook until cheese is melted. Place second tortilla on top, and then flip the quesadilla. Cook until both tortillas are browned.