Butternut Squash, Feta and Jalapeno Quesadillas

Living in the heart of Tex-Mex country, quesadillas are ubiquitous.  Restaurants, however, tend to stick to the classic cheese and meat fillings.  At home, the quesadilla is so versatile that we have successfully created many different vegetable and cheese combinations depending on what's growing in the garden.  Our favorite combines butternut squash and feta with a jalapeño and lots of fresh cilantro from the garden.  The jalapeño adds only subtle heat, so we sometimes add a finely diced dried cayenne pepper left over from last summer's harvest for a stronger kick.

Butternut Squash, Feta and Jalapeño Quesadillas
serves 2 as entree

Ingredients

1                   1-lb butternut squash, peeled, seeded and cut into 1" cubes
1                   jalapeño, seeds and membrane removed, finely chopped
1                   dried cayenne pepper (optional)
4                   flour tortillas
4      oz         sheep's milk feta, crumbled
1/4  cup        cilantro, chopped
                     sea salt and black pepper
                     vegetable oil

Procedure

1. Boil a big pot of salted water and add cubed butternut squash.  Boil until tender, about 10 minutes.  Drain and cool slightly, then puree in food processor.  
2. Add jalapeño to pureed butternut squash, then add salt and pepper to taste.  If you like more heat, add a finely diced dried cayenne pepper to the mixture.
3. Spread butternut puree on a tortilla, then sprinkle cheese and cilantro.  Use second tortilla to make a top for the quesadilla.  
4. Heat oil in large skillet over medium high.  Add quesadilla and cook until browned, then flip over and repeat.
5. Garnish with more cilantro and serve immediately.