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The Boston Globe

Food & dining

Recipe for squash and white bean quesadillas

Serves 6

¾ cup cooked, pureed squash
¼ teaspoon ground cumin
¼ teaspoon paprika
6 (9-inch) flour tortillas
¾ cup canned white beans, drained
cups shredded Monterey Jack cheese
2 scallions, thinly sliced
Salt and pepper, to taste
3 teaspoons canola oil
Hot sauce (for sprinkling)

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