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The Boston Globe

Food & dining

Recipe for squash and white bean quesadillas

Squash and white bean quesadillas.

Karoline Boehm-Goodnick for The Boston Globe

Squash and white bean quesadillas.

Serves 6

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

1. Set the oven at 300 degrees. Set a wire rack inside a rimmed baking sheet.

2. In a small bowl, mix together squash puree, cumin, and paprika.

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3. Lay 3 tortillas on the counter. Spread each with squash puree, and sprinkle with beans, cheese, scallions, salt, and pepper. Place a tortilla on top.

4. In a large skillet, heat 1 teaspoon oil over medium-high heat, cook quesadilla for 2 minutes on each side or until golden and crispy. Transfer to the baking sheet and keep warm in the oven. Heat the remaining tortillas and keep them warm in the same way.

5. Cut each quesadilla into 6 wedges. Serve with hot sauce.  Karoline Boehm Goodnick

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