Even though fall seems like a far off distant memory, we still have several winter squash left from our CSA (community supported agriculture). While they are great storage veggies, they don’t store forever, which inspired me to make acorn squash recipes, including this phenomenal quesadilla recipe. My favorite part is that it’s a quick and easy dinner recipe. I’ve even included a little curtido de cebolla (lightly pickled onion and jalapeños) that I picked up in a cooking class in Mexico.
Turn on your oven to 350F, cut your acorn squash in half. Place the acorn squash cut side down on a baking sheet and bake until soft, about 40 minutes, depending on the size of the squash.
While those little babies bake away, we’ll prep the other ingredients. Shred whatever cheese you’re using (cheddar, monterey jack, colby and havarti work well).
Now, for the best part. This is what makes this recipe really shine: the curtido de cebolla. Slice your jalapeños and red onion thinly. Pour hot water over the jalapeño and onion. Wait about 5 minutes, drain the water. Cover with lime juice a little salt and sugar. This, my friends, is curtido de cebolla, a simple and tasty Mexican condiment.
If you’re making your own tortillas (which we do, nom), go ahead and prep those as well. We use this really handy tortilla press. I mean, it’s no Mexican corn tortilla, but it gets the job done.
By now, the acorn squash should be nice and soft. Peel the insides out (the skin is inedible in case that wasn’t obvious). I break it into small pieces.
Take a tortilla, place some broken acorn squash on one side, along with a handful of cheese. Get the whole thing on the griddle, top with another tortilla. Wait until the cheese is melted and the tortilla starts to smoke (but not burn). Flip.
Once the other side starts to smoke and crisp, they’re ready. Here’s finished acorn squash quesadillas in all of their cheesy, sweet, sour, and spicy glory.
I like to top them with avocado, black beans, sour cream or this fantastic fresh tomato salsa recipe.
Acorn Squash Quesadilla Recipe
Ingredients for acorn squash quesadillas
1 acorn squash
cheese of your choice (cheddar, havarti, monterey or colby work well).
corn tortillas or masa harina (corn flour) and water
curtido de cebolla, recipe follows
Cut acorn squash in half, roast in an oven cut side down for 40 minutes at 350F, or until tender. Remove outer peel and slightly mash the flesh. Make the corn tortillas by following the instructions on the back of the masa harina package, or use ready made tortillas. Heat a griddle and put one tortilla on the griddle, top with some acorn squash filling and a handful of cheese. Put another tortilla on top. Once the bottom tortilla starts to slightly smoke, flip it. It’s ready to eat when the cheese has melted and the bottom tortilla starts to slightly smoke.
Top with cortido de cebolla and guacamole, salsa, or black beans.
Ingredients for curtido de cebolla recipe
2 jalapeños, sedes removed and sliced thin
1 small red onion, sliced thin
1 lime, juiced
salt to taste
sugar to taste
Pour hot water over sliced onions and jalapeños, allow to sit for about 5 minutes. Drain and add lime juice along with a little salt and sugar. Let marinade for at least 5 minutes, serve immediately as a fabulous Mexican condiment!
Do you have any acorn squash recipes?
What do you put on your quesadillas?
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