Local squash with a Tex-Mex spin

I never tire of squash, which is a good thing since we put up about 50 pounds of it each fall. Mostly we simply roast the squash and eat as a side dish. But squash is more versatile than you might think.  My son's favourite way to eat it is in a quesadilla, mixed with black beans, cheese, a few greens, and served with salsa and guacamole.

Quincy’s black bean quesadillas:

6-8 8” tortillas (soft)
½ buttercup squash (bake cut side down for 30 min or so at 400)
2-4 cloves garlic
1 onion, thinly sliced
1 cup cooked black beans
Handful of fresh spinach or Swiss chard, chopped
Fresh cilantro (optional)
2 cups grated cheese

Bake squash and scrape out flesh.

Sauté onion and garlic for 5 minutes. Add squash and black beans, sauté ‘til warm (another 5 minutes or so.) Season with sea salt and pepper. Remove from heat.

Spread ¼ cup of the squash mixture on half of the tortilla, then a bit of cheese, then chard or spinach, finish with a bit more cheese and the cilantro if using. Fold the empty side over the layered side, press gently. Repeat with remaining tortillas.

To cook:
Brown them in a fry pan (a few minutes each side until lightly browned).

Using a pizza wheel, cut each tortilla into thirds. Serve with all of your favourite Mexican sides (salsa, guacamole) and carrot-cabbage salad.

Some tips:
Bake your squash ahead of time and freeze the flesh. Then all you need to do is thaw it before getting your fillings going.

Try replacing the squash with sweet potato (baked or boiled).

Try feta or mild chevre (soft goat’s cheese) instead of cheddar or mozzarella.

Soak and boil black beans from dried for more flavour and texture. It's easy -- just soak 1-2 cups of dried beans overnight in plenty of cold water. Drain, add fresh water to cover by a couple of inches. Bring to a boil and simmer 'til cooked to your liking (45 min or so). Freeze extras so you always have them on hand so you can avoid canned beans.

Use pita bread instead of tortilla shells. Cut them in half, stuff, brush with oil (mixed with a bit of chili powder) and bake at 350 'til the filling is warm and the cheese is melted.