Acorn Squash Quesadillas + Tomatillo Salsa

First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet.

Halve the squash, scoop out the seeds (you can save them to toast later, if you wish) and cut each half into half-inch slices.

Lay them on the baking sheet and roast for about 20 minutes, until soft but not cooked to mush.

When cool enough to work with, use a paring knife or your hands to peel the skin off each slice.

Lightly chop the squash and put it in a bowl.

Saute the onions, garlic and jalapeno in the oil until translucent.

Add the poblano strips and cook for a couple minutes more.

Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded.

Season with salt and pepper and take off heat.

Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla.

Sprinkle with a couple tablespoons of the cheese.

Fold over and place in a hot pan with melted butter, and fry until crispy.

Cut the finished quesadilla into four triangles and top with your choice of garnishes.

Tomatillo Salsa: Puree all ingredients together until very smooth either in a blender or food processor. Season with salt.