More In The Kitchen
Roasted Winter Squash
Updated: Monday, January 13 2014, 04:33 PM CST
Made by: Colleen Stauffer RD, LDN- Clinical Nutrition Mgr., Sodexo
Yields: 6 servings
6 cups of butternut squash, cubed
1 1/2 cups of red pepper
1 tbsp. of garlic, diced
1 tbsp. of olive oil
2 dashes of salt
2 dashes of pepper
1 1/2 cups of mozzarella cheese, fat-free, shredded
6-8 inch whole wheat tortillas
1/2 cup of green onions, sliced thin
3 tbsp. of cilantro, chopped
6 tbsp. of onion, diced
3/4 cup of tomatoes, diced
Black Bean & Mango Salsa
1 env. GOOD SEASONS Italian Dressing Mix
1 can (16 oz.) black beans, drained, rinsed
1 pkg. (10 oz.) frozen corn, thawed
1 cup chopped ripe mango
1/2 cup chopped red pepper
1/3 cup chopped red onion
1/3 cup chopped cilantro
1/4 cup lime juice
Preheat oven to 400 degrees F. Mix the butternut squash, red pepper, and garlic with olive oil and salt and pepper.
Spread vegetables on a cookie sheet and roast for 20 minutes until they are cooked and slightly caramelized.
While the squash mixture is cooking, combine the diced tomatoes and onions. Add 1 Tbsp of cilantro. Set aside to be used as salsa. Spread out tortillas on parchment-lined baking sheets. Place � cup mozzarella on one-half of each tortilla.
Distribute roasted squash mixture evenly on top of the cheese, followed by green onions and remaining cilantro.
Fold tortillas in half to form quesadillas. Place in a 200 degrees F oven for 5 minutes, until the cheese is melted. Serve quesadillas with fresh salsa on the side.
MIX all ingredients until well blended; cover.
REFRIGERATE at least 1 hour.
SERVE with grilled chicken or tortilla chips.
This recipe aired December 30, 2013.