Squash quesadillas!

1 butternut squash, cubed
1/2 can black beans (optional)
Large tortillas
1 bag shredded cheese (your choice but Mexican mix recommended)
Olive oil
Homemade salsa (see easy salsa recipe)
Sour cream

Sprinkle olive oil (1 tbsp), salt and pepper (sprinkle) over cubed squash pieces, mix and then roast until soft for 40 minutes at 375 degrees. To roast, cover squash with aluminum foil.

To prepare quesadillas, cover one side with light coating of olive oil and place face down on a cooking sheet. Spread roasted squash mixture and black beans (to your preference*) then sprinkle cheese on top. You can either do half and fold, or the whole thing and add a second tortilla on top. If you add another tortilla, make sure to spread a light coat of olive oil on the side facing up.

Bake at 375 degrees uncovered for 15 minutes or until cheese is melted/ tortillas lightly brown.

Be sure to top with your fresh salsa and sour cream and enjoy!

* If you don't like beans, substitute a sautéed peppers and onions mix, or add your favorite meat--shredded pork, chicken or beef.

Tip: the quesadillas are large but rice is an excellent side, as is corn!

And, finish your meal with your favorite margarita and make it a girls night in.