Butternut Squash and Parsnip Quesadilla with Ginger-Lime Beet Salsa

Here is a sample recipe from the newest EAT & DRINK in the Northwest, Winter edition and on Foodista.com.
A new idea for two fall and winter favorites-butternut squash and beets! For the salsa lover who wants to eat locally, 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.

Butternut Squash and Parsnip Quesadilla with Ginger-Lime Beet Salsa
Makes 2 quesadillas

2 parsnips
2 T. butter
Coarse salt and cracked black pepper
¼ tsp. nutmeg
Olive oil
½ small butternut squash
½ garlic clove, minced
½ tsp. ground cumin
2 large (burrito sized) flour tortillas
1 c. shredded mozzarella cheese
*Optional sour cream

Preheat oven to 375°F

Peel and chop parsnips into similar size pieces. Place in a large pot of cold, salted water. Bring to a boil. Let parsnips boil for a while, check for doneness with a fork (parsnips are tough, let them get very soft). Drain water and cool for 5 minutes. Use a paddle whip or hand mixer to mash parsnips; add 1 tablespoon of butter, a pinch of salt and pepper and nutmeg and set aside.

While parsnips are boiling, slice 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 salt and pepper and place flesh side down onto a baking sheet. Bake for 25-30 minutes or until fork-tender. Meanwhile, add the remaining tablespoon of butter and minced garlic to a small sauté pan over medium-high heat and sauté for only 30 seconds stirring constantly, until garlic is fragrant, but not burned. Set aside.

Once squash is done, remove from the oven and cool for several minutes. Then scoop out the flesh, discard seeds and place roasted squash into a mixing bowl. Add cumin, a pinch of salt and pepper and garlic butter to the bowl. Use a mixer with a paddle whip or a hand mixer to mash until just combined. Set aside.

Adjust oven to broil.
Lay out two tortillas on a baking sheet. Spread about a 1/2 cup of roasted parsnip and 1/2 cup of butternut squash over each tortilla. Divide mozzarella on top of each tortilla and fold the tortillas in half. Place baking sheet on the middle rack in the oven. Cook for 1 minute, flip quesadillas and cook for 1 more minute- watch so they don't burn! Remove from oven. Use a knife or pizza slicer to cut quesadillas. Top with Ginger-Lime Beet Salsa and optional sour cream and serve.



Ginger-Lime Beet Salsa
Makes approx. 1 ½ cups

1 medium golden beet
1 medium red beet
1 tsp. grated ginger
1 tsp. lime juice
1 T. basil, rolled and sliced thin
¼ c. roughly chopped cilantro leaves
1 tsp. minced fresh red chili pepper
1 small garlic clove, minced
¼ c. minced sweet onion
Coarse salt and cracked black pepper
1 ½ T. olive oil

Preheat oven to 400°F

After removing stems, rinse beets well and place in a small baking 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 can be easily inserted into each one.

While beets are cooking, add ginger, lime juice, basil, cilantro, chili pepper, garlic, sweet onion, a pinch of salt and pepper and olive oil to a medium sized mixing bowl. Once beets are done, remove from the oven and cool slightly. Use a paper towel to easily remove the beet skins. Keep golden beets separate from the red beets (to preserve their golden color). Cut both beets into small dice and place only the red beets into the mixing bowl with the rest of the ingredients and mix well. Season to taste with a pinch of salt and pepper. Just before serving, sprinkle diced golden beets on top of the salsa. Serve on the side of the Butternut Squash and Parsnip Quesadillas.

Cook’s tip: Add grilled chicken, steak or pork inside the quesadilla for a delicious addition.