Butternut and Black Bean Quesadillas

Heat the oven to 425°F. Wash your hands and clean the preparation surface. Scrub the squash under running water before peeling and cutting it; rinse the green onions, remove any damaged areas and dry both vegetables. Prepare the squash cubes and slice the onions. Drain and rinse the beans, let them drain thoroughly, then blot away excess moisture. Shred the cheddar.

Place the squash on the baking sheet and toss with 1 tablespoon olive oil, the salt and black pepper. Spread into a single layer. Roast for 25–30 minutes, turning halfway through, until tender and browned at the edges.

Put the beans in the mixing bowl and mash about one-third of them with a fork, leaving the rest whole. Add the warm roasted squash, cumin and green onions. Fold together gently, lightly crushing some squash to help the filling hold together. Let stand for 5 minutes so excess steam can escape. Reduce the oven temperature to 200°F.

Divide the filling into eight equal portions. Lay out the tortillas and distribute half the cheese evenly over one half of each tortilla. Spread one portion of filling over the cheese on each, leaving a 1/2-inch border. Divide the remaining cheese evenly among all eight tortillas, sprinkling it over the filling. Fold each tortilla closed and press gently.

Heat the skillet over medium-low heat. Add 1 1/2 teaspoons of the remaining olive oil and swirl to coat. Place two folded quesadillas in the skillet without overlapping. Cook for 3–4 minutes per side, turning carefully with the spatula, until golden and crisp and the cheese has melted. Lower the heat if the tortillas brown before the cheese melts.

Transfer the cooked quesadillas to the emptied baking sheet and keep them uncovered in the 200°F oven. Repeat with the remaining quesadillas in three more batches, using 1 1/2 teaspoons olive oil for each batch.