This holiday seems to have devolved into a series of commitments and celebrations – work, personal and elementary school related. This leaves little time to post new things on this site, but I’m not complaining (much). Christmas is my most favorite holiday. (It also doesn’t hurt that my birthday is right before Christmas…)
The season is now in full swing and while I’m still cooking a bunch, it is getting harder for me to write everything up. [I’m also getting a little frustrated with my limited photography skills. 😦 I plan to fully investigate this in the New Year!] Anyway, I thought I would sneak this easy-ish and really yummy dinner dish in for you. It is relatively simple, but does require some prep-work (roasting the squash and chiles) so it is not super quick. Totally worth it though – great flavor. Do not be afraid of acorn squash! I know it can look difficult with its hard skin, but it is actually really easy to use!
The original post on Smitten Kitchen also includes a recipe for Tomatilla Salsa and, although I did not make it, I have included it here because it looks delicious.
Acorn Squash Quesadilla
1 small/medium acorn squash
4 Tbsp. vegetable oil
3 Tbsp. diced white onion
1 Tbsp. minced jalapeno
1 clove garlic, minced
2 poblano chiles, roasted, peeled and cut into strips**
Salt and pepper to taste
10-inch flour tortillas
1 cup shredded Mexican cheese blend
Butter for frying quesadillas
Suggested garnishes: julienned radishes, crema or sour cream and/or salsa verde cruda (recipe below). (I served with jarred salsa verde and sour cream.)
1. To roast the acorn squash: Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash, scoop out the seeds and cut each half into half-inch slices. Lay them slices on the baking sheet and roast for about 20 minutes, until soft but not cooked to mush. (You’ll finish it in the pan.)
2. When cool enough to handle, use a paring knife or your hands to peel the skin off each slice. Lightly chop the squash and put it in a bowl.
3. Saute the onions, garlic and jalapeno in the oil until translucent. Add the poblano strips and cook for a couple of minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.
4. Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy.
5. Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm.
**To roast the peppers: Heat oven on broiler setting. Place whole poblanos directly on the oven rack and char each side, rotating frequently with tongs. When fully blackened, remove from broiler and let cool. When cool enough to handle, the charred skin will slip right off.
Tomatilla Salsa [Salsa Verde Cruda]
10 tomatillos, husked and well washed, quartered
1/2 bunch of scallions, roots and green ends trimmed, cut into big segments
5 garlic cloves, smashed
2 jalapenos, roughly chopped
Pinch of allspice
Salt to taste
1. Puree all ingredients together until very smooth either in a blender or food processor. Season with salt.