Butternut Squash And Kale Quesadillas With Cumin-lime Yogurt Sau

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 garlic cloves, minced
• 1 small butternut squash, peeled, seeded and cut into 1/2 inch cubes
• 1 small yellow onion, peeled and finely chopped
• 2 garlic cloves, minced
• 1 bunch kale, tough stems removed and finely chopped (about 2 1/2 cups worth)
• 1 cup mozzarella cheese, shredded
• 1/4 teaspoon chili powder
• salt and pepper
• olive oil
• 4 tortillas (spelt, whole wheat, or whatever you fancy)
• 1 cup plain organic yogurt
• 1 lime, juice of
• 1 teaspoon ground cumin
• 1 garlic clove, minced
• 1 teaspoon honey
• minced cilantro

Recipe

• 1 combine all the ingredients for the yogurt sauce together in a bowl. set aside.
• 2 bring a large pot of water to a boil. add the squash and cook until for tender. about 5-8 minutes. strain squash and let cool for a couple of minutes.
• 3 while squash cooks heat a little oil in a large skillet over medium heat. add onion and cook for about 5 minutes stirring often. add garlic, kale, and chili powder. cook for about 3-5 more minutes (or until kale is bright green and tender) remove from heat and place mixture into a bowl. reserve the same pan for cooking the tortillas (no need to clean it!).
• 4 in a blender of food processor puree the squash with 1 tbs olive oil and a dash of salt.
• 5 heat a little more oil in the same skillet over medium hight heat. assemble your quesadillas by spreading a healthy portion of the squash mixture followed by the kale and onion mixture. sprinkle with cheese and top with the the second tortilla. cook for about 3-5 minutes per side or until lightly browned and crisp.
• 6 enjoy with yogurt-lime sauce and cilantro.
• 7 please use this recipe as a guide. adjust measurements and ingredients as necessary.