I love incorporating seasonal fruits and vegetables into my cooking, so when fall comes I’m anxious to start using gourdes and squashes. When you’ve had your fill of pumpkin pie and squash soup, try this fun & unique recipe to spice things up!
An easy diner for a game night!
What I need for 2 servings:
30 minutes to prepare, 10 minutes to cook
- 1 medium sugar pumpkin, or substitute 1 cup pumpkin or squash puree if you’re in a hurry
- 1⁄2 teaspoon salt
- 1 tablespoon olive oil
- 1 small jalapeño pepper, seeded & diced 1⁄2 teaspoon cumin, ground
- 1 1⁄2 cups mozzarella cheese, shredded
- 4 large whole wheat flour tortillas
Jalapeno Lime Dip:
- 1 cup plain full fat yogurt 1 tablespoon lime juice
- 1⁄2 teaspoon cumin, ground 1 jalapeño, seeded & diced
- Pinch of salt
How to prep your pumpkin or squash
Peel, seed, and cut the pumpkin into 1-inch cubes. You need about 1 ½ cups cubed pumpkin. Boil pumpkin cubes in lightly salted water for 8–10 minutes until tender. Drain using our Cabbage® Colander & Steamer and let cool.
While the pumpkin is cooling, prepare the dip. Combine all of the ingredients in a bowl and whisk until smooth. Refrigerate until ready to serve.
Spicy yet simple jalapeno dip
Spread the pumpkin mixture over 1⁄2 of each tortilla. Top with cheese, divided evenly among all the tortillas. Fold each tortilla in half.
Heat olive oil in a skillet over medium-high heat. Cook the quesadillas for 3–5 minutes per side. Serve immediately with jalapeño lime dip and enjoy!