You can now read 5 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

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.

Continue reading below

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

Loading comments...
Want each day's news headlines delivered fresh to your
inbox every morning? Just connect with us
in one of the following ways:
Please enter a valid email will never post anything without asking.
Privacy Policy
Subscriber Log In

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of