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No-Recipe Autumn Quesadillas
You might be asking yourself what I mean by “no-recipe”… quite simply, this meal doesn’t rely on specific measurements for any of the ingredients. You have the flexibility to go heavy on the goat cheese or heavy on the roasted vegetables. Or, like I did, you can go heavy on both. In terms of the yogurt-pumpkin dip, I recommend starting with 1/4 cup of yogurt per person and adding enough of the additional ingredients until you are satisfied with the resulting taste. Regardless of the amounts you decide to use, the combination of flavors in these quesadillas are sure to put you in the mood for autumn. Butternut squash, sweet potatoes, and pumpkin puree are three ingredients I heavily rely upon this time of year for a variety of dishes. When combined together in one meal, these three orange vegetables create an incredible flavor sensation.
Caramelized Sweet Potato & Butternut Squash Quesadillas with Pumpkin-Yogurt Dip Ingredients: cubed peeled butternut squash and sweet potato extra virgin olive oil Kosher salt whole wheat tortillas goat cheese, at room temperature for easier spreading 2% plain greek yogurt pumpkin puree pumpkin butter ground cinnamon Directions: Preheat oven to 400 F. Toss the squash and potato cubes with a drizzle of olive oil and a sprinkling of salt. Roast for 40 minutes, or until caramelized, stirring once mid-way through. Let cool slightly. Spread the softened goat cheese onto the entire surface of the tortilla(s), and top 1/2 of the tortilla(s) with the caramelized vegetables. Close the tortilla(s) like a book, and cook over medium-high heat (in a skillet or an indoor grill) for 2-3 minutes per side. Meanwhile, combine the greek yogurt, pumpkin puree, pumpkin butter, and cinnamon in a small bowl. Cut each quesadilla into three wedges, and serve with the pumpkin-yogurt dip.
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