Acorn Squash Quesadillas

• 1 small/medium acorn squash
• 4 tablespoons vegetable oil
• 3 tablespoons diced white onions
• 1 tablespoon minced jalapeno
• 1 clove minced garlic
• 2 roasted poblano chiles, peeled and cut into strips
• 1 cup of shredded Mexican cheese blend
• butter for frying
• salt and pepper to taste

1. 1. Roast acorn squash:
2. a) Preheat oven to 400F and lighly oil baking sheet.
3. b) Half squash, scoop out seeds and cut into 1/2 inch slices
4. c) Lay on sheet and roast for 20 minutes or until soft.
5. d) When cool, peel skin.
6. e) Lightly chop and put squash in bowl.
7. 2. Saute onions, garlic, and jalapeno until translucent.
8. 3. Add poblalno strips and cook for a couple more minutes.
9. 4. Add squash and cook for 5-10 minutes until flavors meld and squash is tender.
10. 5. Season and take off heat.
11. 6. Spread squash mixture on 1/2 tortilla.
12. 7. Sprinkle cheese, fold over.
13. 8. Fry until crispy.

acorn, vegetable oil, white onions, jalapeno, garlic, poblano chiles, butter, salt

Taken from www.epicurious.com/recipes/member/views/acorn-squash-quesadillas-50098373 (may not work)