Acorn Squash Quesadillas
These Acorn Squash Quesadillas feature layers of velvety squash, crisp cabbage, and gooey Oaxaca cheese sandwiched between two crisp flour tortillas.
Equipment
- 1 large frying pan
Ingredients
- 1 acorn squash split in half, deseeded
- 2 tbsp unsalted butter
- 2 tbsp honey
- 4 tbsp olive oil divided
- 1 tsp chili flakes I used gochugaru
- ⅓ head green cabbage sliced thin
- ½ red onion sliced thin
- 1 jalapeño sliced thin
- 2 cloves garlic minced, divided
- 1 lime juiced
- 1 tsp salt
- 1 tsp whole cumin seeds
- ¼ cup sour cream
- 12 flour tortillas
- 275g (10oz) Oaxaca cheese ** shredded
- ½ cup toasted pumpkin seeds
- ¼ cup neutral oil for frying
- fresh cilantro for serving
Instructions
- Preheat the oven to 350°F.
- Arrange the squash halves on a small baking sheet lined with parchment paper. Divide the butter between the two squash cavities. Repeat with the honey. Drizzle the squash evenly with half of the olive oil and sprinkle with a generous amount of salt followed by the chili flakes. Place the squash in the oven and roast for 1 hour and 20 minutes or until very tender.1 acorn squash, 2 tbsp unsalted butter, 2 tbsp honey, 4 tbsp olive oil, 1 tsp chili flakes
- While the squash is roasting, place the cabbage, red onion, and jalapeño in a large bowl and set it aside. In a small bowl whisk to combine half of the garlic, lime juice, salt, and the remaining olive oil. Pour the mixture over the cabbage and toss to coat. Transfer to the fridge and chill until ready to use.⅓ head green cabbage, ½ red onion, 1 jalapeño, 2 cloves garlic, 1 lime, 1 tsp salt
- Pour the cumin seeds into a large dry skillet and toast them over medium heat. Transfer them to a bowl and set them aside.1 tsp whole cumin seeds
- When the squash is done, scoop the flesh out of the skin and place it in a large bowl. Add the remaining garlic, the cumin seeds, and the sour cream. Smash and mix the ingredients together until well-combined.¼ cup sour cream
- Spread some of the squash mixture on one of the tortillas. Top the squash with a healthy sprinkling of the cheese and some of the cabbage mixture. Top the cabbage with another round of cheese and a sprinkling of pumpkin seeds. Spread some of the squash on a second tortilla and place it on top, squash-side-down. Repeat with the remaining tortillas.12 flour tortillas, 275g (10oz) Oaxaca cheese **, ½ cup toasted pumpkin seeds
- Heat the neutral oil in the skillet you used to toast the cumin seeds. When the oil is shimmering, place the quesadilla in the pan. Fry over medium-low heat until golden on both sides. *** Store the finished quesadillas in a low 150°F oven and repeat with the remaining quesadillas.¼ cup neutral oil
- Slice the quesadillas into quarters and top them with fresh cilantro and serve them alongside hot sauce and additional sour cream.fresh cilantro
Notes
** If you can't find Oaxaca cheese, use low-moisture mozzarella.
*** You want to keep the heat relatively low when frying the quesadillas to keep the tortillas from browning before the cheese has a chance to melt.