Comments on: acorn squash quesadillas + tomatillo salsa

By: Laura

Laura — Mon, 14 Nov 2011 04:22:24 +0000

Made this for supper tonight, and it was fantastic! Loved the complex, fall Mexican flavors. They paired especially well with a simple kohlrabi slaw (shredded kohlrabi, lime juice, cilantro, salt and pepper) and some sour cream.

By: Maggie

Maggie — Wed, 02 Nov 2011 02:42:02 +0000

This is a great recipe! I never thought of using acorns. It’s just not a traditional Mexican ingredient. I’m always up for vegetarian dishes. My family is Mexican, and I’ve been privileged to a lot of authentic Mexican cooking. Though, I feel like I’ve perfected salsa verde. You can find it in my e-book.

By: Heather

Heather — Sun, 16 Oct 2011 23:06:07 +0000

I finally got around to making these and wow, so good. I just made the quesadillas, not the salsa, and we topped them with sour cream + some spicy corn relish we had in the fridge already. I love fall/winter squash of all kinds, but usually turn them into soups or purees or just roast them with butter and brown sugar – so this was a really nice change.

By: Keri

Keri — Fri, 14 Oct 2011 19:42:53 +0000

These were so good! Even the leftovers were good. Everyone who came into our home that night and the next morning mentioned how good the house smelled! We will definitely make these again.

By: Carol

Carol — Mon, 10 Oct 2011 19:28:59 +0000

This is delicious! I’m going to add some black beans for the added protein!

By: Sue

Sue — Sat, 08 Oct 2011 21:00:08 +0000

THANK YOU for this recipe. It is EXACTLY what I was looking for!!! It is obvious that you tested it well, so I will be making this for dinner tonight!

By: Sara

Sara — Wed, 28 Sep 2011 17:37:52 +0000

I also like to put the squash mix on the tortilla and top it with the cheese then another tortilla and bake it until the cheese melts. I prefer this to frying it in butter.

By: Sara

Sara — Wed, 28 Sep 2011 17:36:35 +0000

I love this recipe. I have made it a couple of times and really enjoy it. I just made it for my parents who are not adventurous eaters and they both really liked it. I find it is much easier to cut the squash in half, scoop out the seeds, then roast it. I then scoop out the squash and mash it a little when adding it to the saute mixture. I find it’s much easier this way than to cut the squash up and then peel it and cut it after it roasts. I would think it tastes the same with just roasting the squash when cut in half. If you want chunks of squash you don’t have to mash it a little after scooping it out of the shell. Delicious! I can’t wait to make this several times this fall!

By: Stephanie

Stephanie — Sat, 25 Jun 2011 01:13:29 +0000

Wow. Just wow. So I made these tonight for dinner and introduced them as “squash quesadillas by our new friend Deb”. Everything about them was right on, although the universe hatched a plan where it obviously didn’t want me to find tomatillos today, and so I ended up paying out the wazoo for some (admittedly delicious) heirloom tomatoes and making a regular old salsa. I’m definitely throwing this recipe into my arsenal; it was a total hit and yes, go for the butter! Also, I must have been living under a rock, because I just learned about you and your fancy site this week. I’ve wasted no time in pouring through and salivating over your recipes, lovely writing, and incredible images. These quesadillas will be the first of many Smitten recipes to come out of my (equally tiny) kitchen.

By: Ellie

Ellie — Thu, 14 Apr 2011 20:27:15 +0000

Yum! I just made these. Actually, I made the squash mixture yesterday. Then when I got home from work today and needed a snack, I spooned the mixture on tortillas, added the cheese, sauteed, and voila! Such a delicious treat. The quesadillas look yellow and cheesy but are lighter and nuttier than your typical kind. I like them because I don’t feel so full and lethargic after eating them. Thank you!