Acorn Squash Quesadillas With Salsa Verde

by Smitten Kitchen
Acorn Squash Quesadillas With Salsa Verde


For the Salsa:
·10 tomatillos, husked and quartered
·1/2 bunch of scallions, roots and green ends trimmed, cut into big segments
·5 garlic cloves, smashed
·2 jalapenos, roughly chopped
·Pinch of allspice
·Salt, to taste

For the Quesadillas:
·1 small/medium acorn squash
·4 tablespoons vegetable oil
·3 tablespoons diced white onion
·1 tablespoon minced jalapeno
·1 clove garlic, minced
·2 poblano chiles, roasted, and cut into strips
·Salt and pepper to taste
·10-inch flour tortillas
·1 cup shredded cheese of your choice


For the salsa, puree all salsa ingredients in a blender or food processor until smooth. For the Quesadillas, preheat oven to 400°F and lightly oil a baking sheet. Halve the acorn squash, scoop out the seeds and cut into half-inch slices. Lay on the baking sheet and roast for about 20 minutes, or until slightly soft. When cool enough to work with, use a paring knife or your hands to peel the skin off. Lightly chop, then and it into a bowl. Saute onions, garlic and jalapeno in the oil until translucent. Add poblano strips and cook for a couple minutes more. Add squash, then cook for another 5-10 minutes, until squash is tender. Season with salt and pepper and remove from heat. Spread a few tablespoons of the cooked squash mixture onto half of tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with oil or butter, and fry until crispy. Cut finished quesadilla into triangles, then enjoy with salsa!

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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