Sugar Pumpkin, Feta, and Cilantro Quesadillas

These were amazing! A great mix of flavors. Don't skip the lime, it adds a nice element. I used butternut squash instead of pumpkin. If cutting, boiling, and processing the pumpkin is too much, I would recommend buying a can of pure pumpkin. That would really make this a quick dinner. I prepared the squash the night before, so I didn't have to the evening we ate it. Use less jalapeno if you don't want too much heat.

Bon Appetit, October 2009

6 Servings

3 cups 1 1/2 inch cubes peeled seeded sugar pumpkin or butternut squash (from about half a 2-lb whole pumpkin)

1 finely chopped seeded jalapeno (about 2 tbsp)

12 8-inch diameter flour tortillas

10 oz feta cheese, crumbled

1 1/2 cups coarsely chopped fresh cilantro

2 limes, each cut into 6 wedges

Cook pumpkin in large saucepan of boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes. While pumpkin is still warm, transfer to processor; puree until smooth. Stir in jalapeno; season with salt and pepper.

Divide pumpkin mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle feta over each. Top each with 1/4 cup cilantro and sprinkle with black pepper. Top with second tortilla.

Heat heavy large skillet over medium-high heat. Cook quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges.