Butternut Squash, Parsnip Quesadilla With Ginger-Lime Beet Salsa
This is a recipe from my most recent cookbook, EAT & DRINK in the Northwest , a recipe and wine pairing cookbook pairing all northwest-inspired ingredients with all Northwest wines. This recipe is pretty fun- a new idea for two fall and winter favorites-butternut squash and beets! For the salsa lover who wants to eat locally, and doesn’t want to eat out of season tomatoes from who knows where- you can get inspired with this beet salsa that not only tastes sweet, fresh and tangy- it looks like a bowl of ruby jewels just waiting to be sprinkled on a quesadilla, topped on a salad or scooped up with chips. You can also add chicken or steak to the quesadillas for another intersting twist. Melissa Peterman, Northwest Chef
Total Steps
7
Ingredients
23
Tools Needed
13
Ingredients
- 1 teaspoon <a href="/food/NLPYVN22/olive-oil"> olive oil</a>
- 0 Coarse <a href="/food/2BQXPL4R/salt">salt</a> and cracked <a href="/food/SWV3CGDQ/black-pepper">black pepper</a>
- 0 cup <a href="/food/HHD4LH3Q/sweet-onion">sweet onion</a>, minced
- 1 small <a href="/food/FQRPFPP6/garlic-clove">garlic clove</a>, minced
- 1 teaspoon minced fresh <a href="/food/SZ26R4VS/red-chili-pepper">red chili pepper</a>
- 0 cup <a href="/food/835SF6DX/cilantro"> cilantro</a> leaves, roughly chopped
- 1 teaspoon <a href="/food/7KHW5QYZ/basil">basil</a>, rolled and sliced thin
- 1 teaspoon <a href="/food/HSBJL3L8/lime-juice">lime juice</a>
- 1 teaspoon grated <a href="/food/N2GLM3FQ/ginger">ginger</a>
- 1 medium <a href="/recipe/QXLK3GF5/red-beets">red beet</a>
- 1 medium <a href="/food/M4QKMP4M/golden-beet">golden beet</a>
- 0 Ginger-Lime <a href="/food/87QBD4JV/beet">Beet</a> <a href="/food/TXZ7QBJN/salsa">Salsa</a>
- 0 Optional <a href="/food/WC5JF3L4/sour-cream">sour cream</a>
- 1 cup shredded <a href="/food/B423CLDG/mozzarella-cheese">mozzarella cheese</a>
- 2 large (burrito sized) <a href="/recipe/ZD7F2W76/flour-tortillas">flour tortillas</a>
- 0 teaspoon <a href="/food/HSLG7ML7/ground-cumin">ground cumin</a>
- 0 <a href="/food/FQRPFPP6/garlic-clove">garlic clove</a>, minced
- 0 small <a href="/food/7JM28ZZD/butternut-squash">butternut squash</a>
- 0 <a href="/food/NLPYVN22/olive-oil">Olive oil</a>
- 0.25 teaspoon <a href="/food/JWY2TSTS/nutmeg">nutmeg</a>
- 2 teaspoon <a href="/food/3XTHR638/butter">butter</a>
- 0 Coarse <a href="/food/2BQXPL4R/salt">salt</a> and cracked <a href="/food/SWV3CGDQ/black-pepper">black pepper</a>
- 2 <a href="/food/7FWPBGYY/parsnip">parsnips</a>
Instructions
Step 1
FOR THE PUREES Preheat oven to 375°F
Step 2
<a href="/technique/RSDQ7YW8/peel">Peel</a> and <a href="/technique/6L7QNTJV/chop">chop</a> parsnips into similar size pieces. Place in a large pot of cold, <a href="/technique/DPSVTKVY/salted">salted</a> water. Bring to a <a href="/technique/W7VKDJHH/boil">boil.</a> Let parsnips <a href="/technique/W7VKDJHH/boil">boil</a> for a while, check for doneness with a fork (parsnips are tough, let them get very soft). Drain water and <a href="/technique/GZFHJC5K/cool">cool</a> for 5 minutes. Use a paddle <a href="/technique/TCTHBPYH/whip">whip</a> or hand mixer to <a href="/technique/LYM2NCDW/mash">mash</a> parsnips; add 1 tablespoon of butter, a pinch of <a href="/technique/DPSVTKVY/salt">salt</a> and pepper and nutmeg and set aside.
Step 3
While parsnips are <a href="/technique/W7VKDJHH/boiling">boiling</a>, <a href="/technique/3JDX2Q84/slice">slice</a> butternut squash in half again. (Reserve the rest of butternut squash for another recipe). Drizzle the quarter of butternut squash with olive oil and sprinkle with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper and place flesh side down onto a <a href="/technique/RNT367Z2/baking">baking</a> sheet. <a href="/technique/RNT367Z2/bake">Bake</a> for 25-30 minutes or until fork-tender. Meanwhile, add the remaining tablespoon of butter and <a href="/technique/ZG86GNS8/minced">minced</a> garlic to a small sauté pan over medium-high <a href="/technique/XZFHRHHF/heat">heat</a> and sauté for only 30 seconds <a href="/technique/DRM2WPZ4/stirring">stirring</a> constantly, until garlic is fragrant, but not burned. Set aside.
Step 4
Once squash is done, remove from the oven and <a href="/technique/GZFHJC5K/cool">cool</a> for several minutes. Then <a href="/technique/G463W56J/scoop">scoop</a> out the flesh, discard <a href="/technique/FYFCQVPR/seed">seeds</a> and place <a href="/technique/P5CFVDV7/roasted">roasted</a> squash into a <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl. Add cumin, a pinch of <a href="/technique/DPSVTKVY/salt">salt</a> and pepper and garlic butter to the bowl. Use a mixer with a paddle <a href="/technique/TCTHBPYH/whip">whip</a> or a hand mixer to <a href="/technique/LYM2NCDW/mash">mash</a> until just combined. Set aside.
Step 5
Adjust oven to broil. Lay out two tortillas on a <a href="/technique/RNT367Z2/baking">baking</a> sheet. Spread about a 1/2 cup of <a href="/technique/P5CFVDV7/roasted">roasted</a> parsnip and 1/2 cup of butternut squash over each tortilla. Divide mozzarella on <a href="/technique/R34ZSY3M/top">top</a> of each tortilla and <a href="/technique/8M4FMXQ6/fold">fold</a> the tortillas in half. Place <a href="/technique/RNT367Z2/baking">baking</a> sheet on the middle rack in the oven. Cook for 1 minute, <a href="/technique/TCL6N2Z7/flip">flip</a> quesadillas and cook for 1 more minute- watch so they don't burn! Remove from oven. Use a knife or pizza slicer to <a href="/technique/XZBDDD5G/cut">cut</a> quesadillas. <a href="/technique/R34ZSY3M/top">Top</a> with Ginger-Lime Beet Salsa and optional <a href="/technique/3JV6BKBV/sour">sour</a> <a href="/technique/R3P5MM3Z/cream">cream</a> and <a href="/technique/Y6MVNCHX/serve">serve</a>.
Step 6
FOR THE SALSA (Makes approx. 1 ½ cup): Preheat oven to 400°F After removing stems, rinse beets well and place in a small <a href="/technique/RNT367Z2/baking">baking</a> pan. Cover securely with foil. Place into the oven and let cook for approximately 40 minutes. Check after 30 minutes- they will be done when a knife <a href="/technique/TPWNYF5L/can">can</a> be easily inserted into each one.
Step 7
While beets are cooking, add ginger, lime <a href="/technique/QDWRNXYW/juice">juice</a>, basil, cilantro, chili pepper, garlic, sweet onion, a pinch of <a href="/technique/DPSVTKVY/salt">salt</a> and pepper and olive oil to a medium sized <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl. Once beets are done, remove from the oven and <a href="/technique/GZFHJC5K/cool">cool</a> slightly. Use a paper towel to easily remove the beet <a href="/technique/8YHHJCST/skin">skins.</a> Keep golden beets <a href="/technique/WRFN6T6X/separate">separate</a> from the red beets (to <a href="/technique/WXJN6QKP/preserve">preserve</a> their golden color). <a href="/technique/XZBDDD5G/cut">Cut</a> both beets into small dice and place only the red beets into the <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl with the rest of the ingredients and <a href="/technique/7S3QCKWK/mix">mix</a> well. <a href="/technique/H7TNTGFZ/season">Season</a> to <a href="/technique/WDCS6JL5/taste">taste</a> with a pi