Autumn Vegetable Quesadilla

Another delicious way to serve butternut squash.  Quesadillas are great appetizers too!
 
Preheat the oven to 450 degrees.
 
Line a baking sheet with foil and set aside.
 

• 1 T butter
• 2 t maple syrup
• 1 t lime juice
• dash of salt
• 3 c butternut squash, diced
• 2 T canola oil
• salt and pepper to taste

 
Place the butter in a small saucepan over medium-low heat.   Stir in the maple syrup, lime juice and salt. Mix well and remove from the heat.
 
Place the squash, oil, salt and pepper in a bowl and mix to coat.   Spread the squash evenly on the prepared baking sheet.  Bake for half a hour, stirring occasionally.
 
Remove from the oven, place in a large bowl and drizzle with the maple-lime and mix to coat.  Set aside.

• 3 T butter
• ¾ c chopped onion
• salt and pepper to taste
• 1 c corn kernels
• ½ t minced garlic
• 2 T parsley, chopped
• ½ c black beans, drained and rinsed
• 4 10-inch tortillas
• 1 ½ c monterey jack cheese, shredded

Place one tablespoon of the butter in a skillet over medium-low heat.   Stir in the onions, salt and pepper and cook for ten minutes.  Stir in the corn and cook for three minutes.   Stir in the garlic and cook for one minute.  Remove from heat and add to the bowl of squash.  Stir in the black beans and parsley.
 
Place a tablespoon of butter in a large skillet over medium heat.  When the butter has melted, place a tortilla to the skillet. Sprinkle with a quarter of the cheese, top with half of the veggie mixture, another quarter of the cheese, and a second tortilla.  Press the top tortilla with a spatula and cover the skillet. Cook for four minutes and flip the quesadilla with a spatula and cook another four minutes.  Repeat the process.
 
Slice into wedges and serve warm with sour cream.