Butternut Squash & Kale Quesadillas

You can use any winter squash (butternut is my favorite, but acorn or spaghetti squash will work here too) and any sturdy green (kale, spinach, collards, chard, beet greens).

This recipe is my version of this one from Pioneer Woman. 

Time: 40 minutes
Servings: 4-6

1 small winter squash, cut in half, seeds removed
2-3 Tbsp butter
1/2 tsp chili powder
1/2 tsp ground coriander
1 tsp ground cumin
1/4 tsp paprika
2 cloves garlic, minced
Salt & pepper to taste
3/4 c dried white or black beans, soaked and cooked (or 1 can, drained and rinsed)
1 bunch greens, stems removed, leaves chopped
8 tortillas (I use Tortilla Land from the store if I don't have time to make them; otherwise, make them from sourdough discard or without a sourdough starter)
Monterey Jack cheese
Fresh cilantro, chopped
Lettuce, chopped
Sour cream, salsa, guacamole, chopped avocados, and/or chopped tomatoes for garnish

Heat the oven to 400F. Place the squash cut-sides-down on a baking sheet and roast for about 15 minutes, until it is soft enough to peel easily. Alternately, microwave for 3-5 minutes.

To use kale, beet greens, collard greens, or chard in the quesadillas, blanch the leaves in salted boiling water for 3-4 minutes to remove any bitterness from the leaves. Drain and set aside. Spinach does not need to be blanched. Lacinato kale (also called black kale) does not need to be blanched.

Remove the squash from the oven, peel it, and cut into bite-sized cubes. Turn the oven to the broiler setting with the rack 4 inches from the heat. Line a rimmed baking sheet with foil.

Heat a large skillet over medium-high heat. Melt the butter. Add the spices and toast them slightly, just until fragrant. Add the squash cubes, beans, and greens. Cook until the squash and greens are tender. Add additional butter if the pan gets too dry.

Taste the filling and add additional seasoning if necessary.

Place tortillas on the baking sheet, as many as will fit. Grate cheese over each and add a sprinkle of cilantro. Add about a half cup of the squash filling and a tablespoon of salsa. Place under the broiler for 2-4 minutes, until cheese is starting to melt. 

Meanwhile, smear some sour cream on the tortilla tops. Remove the pan from the oven and place the tops, sour cream side down, on top of each quesadilla. Put them under the broiler for another 2 minutes, until the top tortilla is lightly browned. Remove the pan, flip the quesadillas, and broil another 2-4 minutes, until the tortilla is lightly browned and the cheese is melted. 

Allow to cool for a couple of minutes and use a pizza wheel to cut the quesadillas into halves or quarters. Garnish with additional cilantro, sour cream, etc.