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Acorn Squash and Black Bean Quesadillas

Acorn Squash Quesadillas 2

Colorful farmer’s market and grocery store displays make it clear that we are well into pumpkin season. And along with pumpkins come all the other varieties of squash to enjoy in countless ways. Winter squash are not only satisfying and comforting in recipes but they are also a good source of fiber, potassium, and vitamins A, C.

Acorn squash is featured the easy quesadilla recipe below. I really love this type of squash because of its mild flavor and its beautiful yellow orange color. I’ve also found that it pairs very well with black beans and flour tortillas – a delicious foundation of flavor for quesadillas!

Tips: When buying your acorn squash be sure to look at the color. Acorn squash are typically green with a spot of orange on them and you want to choose those with a dull green color and not a lot orange. If the acorn squash is orange it usually means that the flesh is tough and fibrous.

You could easily make a vegan version of these quesadillas by substituting the cheese for vegan cheese or omitting the cheese altogether.

Ingredients & Method   (Yield: 6 Quesadillas)

  • 1 cup cooked black beans
  • 1 small/medium acorn squash
  • 2-3 tablespoons vegetable oil
  • 3 tablespoons diced white onion
  • 1 tablespoon minced jalapeno
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 6 flour tortillas (8-inch)
  • 1 cup grated Monterey Jack cheese (optional)

Acorn Squash Quesadillas 1

Preheat oven to 400 degrees.bCut the squash in half and scoop out the seeds. Take each half and cut into slices and place on lightly oiled baking sheet. Roast squash for 20 minutes. Take out the squash and allow it to cool for several minutes. Use a paring knife to peel the skin off each slice. Chop the squash and put it in a bowl.

In a pan, sauté the onions, garlic and jalapeño in the oil until translucent (about 5 minutes). Next, add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have come together. Season with salt and pepper and take off heat. Spread a few tablespoons of the cooked squash mixture onto one half of a flour tortilla. Add 1-2 tablespoons of black beans onto the squash mixture then sprinkle with cheese.

Fold over the flour tortilla and place in a hot pan or griddle. Grill on each side until the outside is crisp and the cheese has melted. Cut the finished quesadilla in half and serve immediately.

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