Fall In Love With Butternut Squash Quesadillas

• 1/2 small butternut squash (unpeeled), quartered and seeded
• Olive oil, for drizzling
• Flaky sea salt to taste
• Freshly ground black pepper to taste
• 5 sage leaves, finely chopped, or 1 heaping tablespoon dried sage
• 2 (12-inch) flour tortillas
• 5 ounces tulum cheese (or use feta cheese or grated mozzarella cheese)
• 1 teaspoon Aleppo pepper (optional)

1. Preheat the oven to 400u0b0F. Line a baking sheet with parchment paper.
2. Place the butternut squash on the prepared sheet, drizzle with olive oil and season with a generous amount of salt and pepper. Roast the squash for 40 minutes until soft. Set aside until cool enough to handle, then scoop out flesh into a bowl and fork through it gently, adding the sage and a good amount of salt and pepper to taste.
3. Place a large skillet over medium heat and allow the pan to heat up. Put 1 tortilla into the pan, then crumble half the tulum cheese all over the tortilla. Divide the butternut mixture into 2 equal portions and gently cover half the tortilla with 1 portion of the butternut mixture and, if you like it spicy and want to add the Aleppo pepper, sprinkle half of it over the filling. Fold the clear half of the tortilla over the butternut mixture and pat it down to make a semicircle. Toast on both sides until golden brown. Repeat with the remaining ingredients. Serve immediately.

butternut squash, olive oil, salt, freshly ground black pepper, sage, flour tortillas, tulum cheese, pepper

Taken from www.myrecipes.com/recipe/fall-in-love-with-butternut-squash-quesadillas (may not work)