It’s almost fall. Can you believe it!? Where on earth has 2013 gone? I’m very sad about saying farewell to rosé wine, white jeans and tank tops, but am so looking forward to the delicious delicacies of the season. I can almost taste Pumpkin Spiced Lattes. In celebration of the slight change in temperature, I thought I would offer a transitional recipe combining some of my favorite ingredients: cheese, kale and butternut squash.
Everyone who follows this blog is aware of my kale obsession. I didn’t jump on the kale bandwagon two years ago when some Iron Chef decided to make it popular. I’ve been eating the stuff since college. Besides being cheap and easy to cook its also incredibly good for you. Packed with nutrients, it’s rich in vitamins C and K as well as beta carotene. Kale also contains a chemical called sulforaphane, which has potent anti-cancer properties.
Let’s talk about squash. If you don’t like butternut squash, or any squash for that matter, then I think you are crazy. Butternut and Spaghetti are my favorite varieties, but I’d rank B-nut as number one. If it exists, I think I could eat a Gerber baby food jar of butternut squash, I’m not kidding. Is that weird? No but seriously, I think butternut squash contains some sort of dopamine-elevating drug similar to chocolate.
Finally, there’s cheese. I don’t even know where to begin. So I’ll just stop here…some things are just better left unsaid.
- 1/2 whole Butternut Squash, seeded, peeled, chopped ($2.50)
- 1 tbs olive oil ($.10)
- 2 tbs butter ($.10)
- 1/2 tsp salt
- Pinch of Black Pepper
- 1/4 tsp Chili Powder ($.05)
- 1 bunch Kale leaves, torn ($2.00)
- 8 flour tortillas ($2.00)
- 1 tbs Butter For Frying
- 2 cups grated Monterey Jack Cheese ($2.50)
- Sour Cream For Serving ($.50)
Heat 1 tbs butter and oil. Add B-nut squash and season with chili powder, salt and pepper. Cook for 5 minutes, or until squash is deep golden brown and tender. Remove and set aside.
Melt 1tbs butter over medium-high heat and add in the kale. Toss and cook it for 4 minutes. Add in the cooked squash and gently toss together. Set aside.
In a separate skillet, melt additional butter and lightly brown 1 quesadilla. Add a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla.
Brown the quesadilla on both sides, adding more butter to the pan if needed to ensure the proper crunch and golden color.
When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.
You will end up with four quesadillas. Serve with a dollop of sour cream, if desired.