Ingredients for quesadillas
½ LB butternut squash (about ½ a medium squash)
1 ear corn, peeled and kernels removed from cob
½ medium onion, chopped
1 Tbsp garlic, minced
1 tsp chili powder
2 tsp lime juice
Salt and pepper to taste
Semi soft and crumbly cheese such as Samish Bay Queso Fresco,
Mexican Cotija, or Monterey Jack, grated
Preheat oven to 350 degrees. Cut whole squash in half lengthwise and remove seeds. Rub with olive oil and sprinkle with salt and pepper. Wrap squash in tinfoil and place in oven. Roast squash until tender when pierced with a knife, about 25 minutes. Remove from oven and set aside to cool slightly.
Heat a medium sauté pan over high heat. Add 1 Tblsp olive oil and heat until shimmering. Adjust heat to medium-high and add onion to pan. Sauté until beginning to soften, about one minute. Add garlic and corn to pan and continue to sauté until garlic is fragrant and corn is al dente. Add peeled squash, lime juice, chili powder and ¼ cup water to the pan. Stir frequently until water is reduced and squash is hot. Taste and adjust seasoning with salt and pepper. Set aside.
Ingredients for the slaw:
2 C. Cabbage, shredded
2 Hatch Chile peppers
2 Tbsp cilantro leaves, chopped
1 hot Chile, such as jalapeno, Serrano, or cayenne
½ C. sour cream
1 Tbsp lime juice
½ tsp garlic, minced
salt and pepper to taste
Combine the sour cream, lime juice, and garlic in a bowl. Stir to combine and season with salt and pepper. Set aside while you prepare the slaw vegetables.
Preheat oven to 350 degrees. Rub Hatch chilies and hot Chile with oil to coat. Place on a sheet pan and roast until skin is bubbling and flesh is tender, about 20 minutes, turning halfway through cooking time. NOTE: This can be done at the same time as roasting the squash
Remove from oven and immediately place in a metal bowl. Cover bowl tightly with plastic wrap and allow peppers to steam about 10 minutes to loosen skin. Remove stems and seeds of peppers and peel off skin, it should slide off easily. Chop peppers and set aside.
Place cabbage in a medium bowl. Add chopped chiles, cilantro and slaw dressing. Mix to combine. Season with salt and pepper if needed.
Heat a skillet over medium heat. Add enough oil to just coat the pan. Place enough of the squash-corn mixture on one tortilla to completely cover in a thin layer. Top with cheese and another tortilla. Place on heated skillet and cook, flipping half way through, until tortilla is golden brown on both sides and cheese is melted. Remove to cutting board, cut into quarters and top each quarter with slaw.