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    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.

    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.

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