This Squash & Sausage Quesadillas recipe is perfect for fall. They are stuffed with squash which is at its peak this time of year.
Squash + spicy sausage quesadillas
1-2 cups chopped red peppers
1 onion
1 pound hot Italian sausage links (with the casings removed)
1 winter squash (I love kobocha or butternut) but 3 medium sized sweet potatoes work well too
Blacks beans (canned works fine, but we usually use dry beans)
4 12-inch flour tortillas
Cheddar cheese, shredded
Salsa of your choosing
1. Cut your squash in half, scooping out the seeds, sprinkle with a little sea salt and roast at 375 for ~ 40 minutes on a roasting pan. I usually roast flesh side up and brush with a little olive oil and put 1-2 cups water in the pan so that it steams while it roasts. Cook until the squash is tender with a fork. Scoop out all the cooked squash with a spoon and reserve for later.
2. While the squash is cooking, sautee the peppers and onions until they are golden brown.
3. Remove 2 of the sausage links from their casing and cook in a medium saucepan over medium heat until golden.
3. Line a baking sheet with parchment paper and put 2 tortillas side-by-side on the sheet. Scoop ~ 1 cup of squash onto each tortillas, spreading it out with a spoon. Add grated cheese, peppers and onions and then the sausage and beans. Add a few dollops of salsa and top with another tortilla.
4. Bake at 350 for 15 minutes or until the top tortilla is crispy and turning light brown on the edges.
5. Use a pizza cutter to cut into wedges and enjoy with a little lime wedge and extra salsa as needed.