Roasted Squash, Red Pepper, and Jack Cheese Quesadillas

Ingredients:

A 3/4 pound seedless piece butternut squash, peeled and cut into 3/4 inch dice(about 5 cups)
1 medium onion, unpeeled, cut into eights
1 large garlic clove, unpeeled
1 tablespoon vegetable oil
Eight 5-to 6-inch flour tortillas
1 cup chopped red bell pepper
1 cup coarsely grated jack cheese
1/4 cup unsalted butter, softened

Chipotle Lime Sour Cream Dip

1 can chipotle chili in adobo, minced (available at Hispanic markets or some specialty food stores)
2 teaspoons fresh lime juice
1 cup sour cream

Directions:

Preheat oven to 400 degrees Fahrenheit. In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion and garlic

In a food processor puree squash, onion, and garlic with salt and pepper to taste until smooth. Squash puree may be made 2 days ahead and chilled, covered. Spread about one fourth squash puree on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter. Heat a griddle or 7-inch nonstick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.

Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.

Recipe courtesy of Epicurious.com.