Back in October I was fortunate enough to dine at Cafe Gratitude in Venice, CA. Ever since, I've been obsessing about the Butternut Squash Quesadillas I had for lunch one afternoon. I'm not sure what took me so long to re-create this dish? It was actually pretty easy to throw together. I added some chipotle chilles to give the dish a bit more heat and depth.
Butternut Squash and Chipotle Quesadillas
-enough for about 6-8 mini quesadillas-
6-8 corn tortillas
1 small butternut squash or 1/2 large
1 chipotle chili in adobo sauce mashed with a muddle
vegan chipotle sour "cream" (recipe below)
(I bought some pre-made guac from my local health food store)
store bought or homemade chunky salsa fresca
chopped green onions
roasted pumpkin seeds
Vegan Chipotle Sour Cream
1/2 cup raw cashews soaked about 3-4 hrs. Drain.
1/2 lemon juiced
1 tsp apple cider vinegar
1/2 -1 tsp mashed chipotle with abobo sauce
pinch of garlic salt
4-7 Tbs of pure water depending on desired consistency.
Place all ingredients in a high speed blender and start mixing on low. Gradually start adding water while increasing speed. blend on high until very smooth consistency is achieved.
Pre-heat over to 400F and line a cookie sheet with tin foil. Spray with a high heat oil.
Cut squash in half length wise and scoop out seeds. Place squash cut side down on cookie sheet and bake until you can easily poke holes through the skin with a fork. About 40 minutes to an hour depending on size of the squash.
Remove from oven and let cool slightly. Scoop squash from skin and place in a bowl with mashed chipotle. And a generous pinch of sea salt and whip with a fork or potato masher until fully combined.
Place about 1/4 cup of squash puree on one side on a corn tortilla. Fold into a half moon and grill on a grill pan ( or skillet ) until tortilla is heated through.
Top with vegan chipotle sour cream, green onions, cilantro, and pumpkin seeds. Serve with guacamole and salsa.
Enjoy and ALOHA!