Butternut Squash, Crispy Sage, & Blue Cheese Quesadillas

1 butternut squash, halved lengthwise with seeds and pulp removed 

4 Tbsp olive oil

3 cloves garlic, minced

1 large bunch fresh sage leaves

1 tsp cinnamon

2 Tbsp brown sugar 

1/4 tsp cayenne pepper

4 ounces blue cheese, crumbled 

8 tortillas

Salt and pepper to taste 

-Preheat oven to 400 degrees F. 

-On a foil-lined baking sheet, place squash halves with cut-side facing up. 

-Drizzle tops of squash with olive oil, garlic, salt and pepper to taste. Sprinkle with brown sugar, cayenne, and cinnamon. 

-Flip over so the cut side is now facing down, and bake for 30 minutes or until soft.

-While the squash is baking, heat remaining olive oil in a large skillet over medium high heat. Fry whole sage leaves for about 10 seconds or until crispy. Remove from skillet and put on a paper towel-lined plate. 

-Remove squash from oven and allow to cool slightly. Remove cooked squash with a spoon and add to a large bowl. Mash with a fork. 

-To make the quesadillas, spread mashed squash on one of the tortillas. Top with crispy sage leaves and blue cheese. Top with another tortilla and repeat 4 times to make 4 quesadillas. 

-Heat a drizzle of olive oil in a large skillet over medium heat. Add one quesadilla at a time, and cook until golden brown.  Flip and cook the other side. 

-Serve and enjoy!

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