Butternut Squash and Goat Cheese Quesadillas

Butternut Squash and Goat Cheese Quesadillas with Avocado Crema

Quesadilla Ingredients
2 cups diced butternut squash (can use pre-cut or prepared from scratch)
1 can black beans drained and rinsed
1 cup of fresh goat cheese
6 flour tortillas
1 cup of baby arugula
2 tsp ground cumin
4 tbsp olive oil
4 tbsp butter
Salt and pepper to taste


Procedure
• Preheat oven to 375 degrees, lining two largebaking sheets with parchment paper or foil
• In a large bowl, season the cut squash with cumin, salt, pepper and olive oil and spread over baking sheet
• Let the squash roast for 35-45 minutes or until fork tender (fork slips in and out easily)
• On three tortillas, lay ¼ cup each of goat cheese, black beans, roasted squash and baby arugula. The top all three tortillas with an additional tortilla
• In a large sauté pan, melt one tbsp. of butter. Add quesadillas to pan and proceed to cook over medium heat until golden brown. Flip quesadilla and repeat on other side
• Cut quesadillas and serve with Avocado Crema (recipe below)

Avocado Crema Ingredients
1 cup sour cream of full fat greek yogurt
1 avocado, peeled, pitted and cubed
Juice of 1 lime (can swap lemon if out of limes)
Sea salt and freshly ground black pepper, to taste
¼ cup chopped cilantro (optional)
Procedure
• Purée cream or yogurt and avocado until smooth; add lime on lemon juice
• Season with salt and pepper and serve with a sprinkle of cilantro if using; then serve on top of quesadillas