Sounds weird. Is so good. Trust me on this one!
Butternut Squash and Provolone Quesadilla
1 medium to large butternut
½ pound sliced provolone, from the deli
4-6 flour tortillas
olive oil or butter
About a cup of sour cream, Greek yogurt, or a mixture
4-5 chipotle peppers in adobo sauce
Diced tomato
Diced red onion
Roast the butternut squash at 400 degrees until soft and spreadable (an hour for a big squash). Scoop out squash. Chop the peppers with just the adobo sauce that's clinging to them and mix with the sour cream or yogurt. This will make a very spicy sauce, but the sweetness of the squash mellows it considerably.
Brush one side of tortillas with oil or butter and put greased side down on griddle. Spread with a layer of squash and cover with provolone slices. For a large tortilla, I use about 5 slices, overlapping to cover the whole area. Top with another tortilla. Heat, flipping, until hot through and crispy outside.
Serve with chipotle sauce and diced tomatoes and red onions.
This will make at least two big quesadillas that you can cut up as an appetizer or serve bigger pieces as a meal.
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