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