Roasted Squash & Double Cheese Quesadilla

Let’s make it.

1. 1

   Roast the squash.

   Heat the oven to 400°F. Wash the squash, halve it and scoop out the seeds. Slice into ½-inch-thick half-moons and toss with 2 teaspoons olive oil, salt and pepper. Arrange on a baking sheet and roast for about 30–40 minutes, turning halfway through, until the flesh and skin are tender and the edges are golden. Let cool just enough to handle.

2. 2

   Warm and fill.

   Warm the tortillas briefly on a dry skillet until flexible. Divide the goat cheese and ½ cup of the cheddar among the tortillas, placing the cheese on one half of each. Add a thin layer of squash and fold gently. For the 4-inch tortillas, cut the squash into shorter pieces and divide the same filling among twelve smaller quesadillas.

3. 3

   Make the crisp cheese crust.

   Heat a little of the remaining tablespoon oil in a nonstick or well-seasoned skillet over medium heat. Add the folded quesadillas in a single layer and cook for about 2 minutes, pressing gently if a fold needs help staying closed. Sprinkle some of the reserved ¼ cup cheddar over the top of each, then carefully flip so that cheese touches the pan. Cook for another 2 minutes, until the cheese forms a golden crust and the filling is hot. Repeat in batches, using the remaining oil and cheddar.

4. 4

   Finish and serve.

   Lift the quesadillas onto plates once the cheese crust releases easily. Drizzle lightly with honey, sprinkle with red pepper flakes and serve hot.