Roasted Corn and Squash Quesadillas With Hot Honey Dipping Sauce Recipe
Prep Time:
20 minutes
Cook Time:
25 minutes
Servings:
8 quesadillas
Ingredients
  • 1 (¾ pound) honeynut squash
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 garlic cloves, peeled
  • 1 medium yellow onion
  • 1 cup frozen corn kernels
  • 1 teaspoon Tajín seasoning
  • 8 corn tortillas
  • 2 cups queso quesadilla
  • 1 tablespoon butter, softened
  • 1 tablespoon chopped cilantro
  • ¼ cup honey
  • 1 chipotle pepper in adobo sauce (from can)
Directions
  1. Preheat the oven to 475 F.
  2. Cut the ends off of the honeynut squash and slice it in half lengthwise.
  3. Scoop out the seeds of the squash and cut the squash into half moons, about ½ inch thick.
  4. Place the cut squash on a baking sheet and toss with olive oil, salt, and pepper.
  5. Cut the onion into half moons.
  6. Add the sliced onion and garlic cloves to the sheet pan with the squash. Toss to coat.
  7. Bake in the preheated oven for 10 minutes, or until the squash is softened.
  8. Add the corn kernels to the baking sheet and sprinkle with the Tajín seasoning.
  9. Increase the oven to broil, and broil until corn is lightly browned, about 5 minutes.
  10. Remove and discard the skins from the honeynut squash. Put all of the baked vegetables in a separate dish.
  11. Coat one side of each tortilla in butter and lay on the baking sheet (butter side down). Divide the cheese evenly among the tortillas (you may have to use two baking sheets).
  12. Divide the roasted vegetables evenly among the tortillas.
  13. Fold the tortillas in half.
  14. Bake in the oven at 475 F for 5 minutes, or until browned and crispy.
  15. While they're baking, finely chop the chipotle pepper.
  16. Add the chipotle pepper to the honey and stir to combine.
  17. Drizzle the quesadillas with the hot honey and sprinkle with chopped cilantro. Serve with lime wedges, if desired.