Acorn Squash Quesadillas Recipes

HERB-ROASTED ACORN SQUASH WITH QUESO FRESCO AND POMEGRANATE

Herb-Roasted Acorn Squash with Queso Fresco and Pomegranate image

Provided by Marcela Valladolid

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon chipotle powder
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
1 acorn squash, halved lengthwise, seeded and cut into 3/4-inch slices
1 cup crumbled queso fresco
1 cup pomegranate seeds
Fine sea salt, for sprinkling
Fresh cilantro leaves, for garnish

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle with olive oil.
In a medium bowl, combine the garlic, olive oil, chipotle powder, sage, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the squash slices to the bowl and toss until evenly coated with the spices and herbs.
Place the squash on the prepared baking sheet and roast until a fork goes through smoothly, 25 to 30 minutes.
Remove from the oven and serve warm, topped with the queso fresco and pomegranate seeds. Sprinkle with some fine sea salt and garnish with cilantro leaves.

CORN 'N' SQUASH QUESADILLAS

Corn 'n' Squash Quesadillas image

Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 medium ears sweet corn, husks removed
2 medium yellow summer squash, halved lengthwise
1/2 small sweet onion, cut into 1/4-inch slices
1 to 2 jalapeno peppers
1 tablespoon minced fresh basil
1-1/2 teaspoons minced fresh oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
6 flour tortillas (8 inches), warmed
1 cup shredded Monterey Jack cheese
1 tablespoon canola oil

Steps:

Grill corn, covered, over medium heat for 10 minutes; turn. Place the squash, onion and jalapenos on grill; cover and cook for 5-6 minutes on each side. When vegetables are cool enough to handle, remove corn from the cobs, chop the squash and onion, and seed and chop the jalapenos. Place in a large bowl., Stir in the basil, oregano, garlic, salt and cumin. Place 1/2 cup filling on 1 side of each tortilla; sprinkle with cheese. Fold tortillas over filling. In a large cast-iron skillet or griddle, cook quesadillas in oil over medium heat until heated through, 1-2 minutes on each side. Cut into wedges.

Nutrition Facts : Calories 301 calories, Fat 12g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 454mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

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