Fall has just begun here and New Yorkers can find over 40 varieties of fall fruits and vegetables at the local farmers market. This recipe uses two of our favorites - butternut squash and peppers (our food of the month) - to create a healthy version of a kid-friendly meal.
Yields: 16 quesadilla wedges
FALL VEGETABLES ARE THE STARS OF THIS RECIPE
3 cups butternut squash, peeled, seeds removed, and cut into one inch pieces
Salt and pepper
4 (8 inch) whole wheat tortillas
¾ cup shredded mozzarella cheese
¾ cup crumbled feta cheese
6 cups baby spinach leaves or chopped fresh spinach
1 cup yellow or red pepper (about 1 large pepper), chopped
1 handful fresh cilantro, chopped
Canola oil spray
2 limes, cut into wedges
1.Cook squash in a large pot of boiling salted water until tender but not falling apart, about 10 minutes.
2.Drain and cool for 10 minutes. While squash is still warm, transfer to a food processor; puree until smooth. Season with salt and pepper, to taste.
3.Divide squash equally among the tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle cheese over each. Top each with spinach, cilantro, and peppers and sprinkle with salt and pepper. Top with remaining tortillas.
4.Heat a heavy large skillet over medium high heat. Cook quesadillas until golden and crispy, about 1 minute per side. Serve with lime wedges.