'Butternut squash is one of those vegetables my kids will never say no to,' says Tiffani Thiessen. 'When you put it into a quesadilla, in this elevated recipe, it's a win-win for everybody.'
roasted pepitas, pomegranate seeds, cilantro leaves, guacamole and/or salsa, for serving In a small bowl, whisk together the sour cream, lime juice, salt and 1 tablespoon water. This can be stored in an airtight container for up to 5 days.Place an oven rack 6 to 7 inches from the broiler. Preheat the oven on the low broil setting.On a large baking sheet, combine the tomatoes, onion, garlic, chipotle, oil, salt, oregano and cumin. Toss everything until the vegetables are well coated.
Transfer the mixture to a large bowl and add the roasted tomatoes, squash and cilantro. Season with more salt, if needed.Lay a tortilla on a clean work surface. Sprinkle 1/4 cup of the cheese over half of the tortilla. Top the cheese with 1/4 of the squash mixture, followed by another 1/4 cup of cheese. Fold the half of the tortilla with no toppings over the filling to create a half-moon. Repeat with the remaining tortillas.
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