October 18, 2011
“Mid Indian Summer Nights Dream”- Indian Spiced Roasted Butternut Squash, Goat Cheese and Black Bean Quesadillas with Coconut Curry Dipping Sauce Over the weekend, while sleeping quite soundly, I was abruptly woken up from my slumber.  Was it from a nightmare? No.  Was it from the buzzing streets of West Hollywood? No.  It was from none other than a recipe idea that popped into my head.  I sat up in my bed, flipped on the night table lamp, and wrote frantically about the recipe.  The dream of this spectacular dish flowed from my head and into my notebook, and I was determined to create it by the close of the weekend. So, last night, instead of going to the movies with a friend (btw- sorry!), I put on my apron and got to work.  Within a solid 30ish minutes, my dream had become a reality.  And, boy did it taste good! What You Need: For the squash filling: 1 Medium Butternut Squash, peeled and cubed 2 Tbs. Olive Oil 1 1/2 Tbs. Chaat Masala seasoning 1 tsp. Cinnamon 1 Cup Steamed Spinach, drained 1/4 Cup Goat Cheese 1/3 Cup Black Beans 1/4 Cup Corn 1/4 Cup Green Peas Corn Tortillas For the Coconut Curry Sauce: 1 Cup Greek Yogurt  3 Tbs. Coconut Milk 1/2 tsp. Tumeric 2 tsp. Curry Powder 1 tsp. Ground Cumin 1 tsp. Unsweetened Shredded Coconut Heat oven to 400 degrees. 1. Toss the cubed butternut squash in a medium bowl with the olive oil, chaat masala and cinnamon.  Once coated, pour the squash onto a greased sheet tray and place in oven.  Roast the squash for about 20 minutes. 2. Remove roasted squash from oven and place back in medium bowl.  Use a potato masher to mash the squash until it reaches your desired texture.  Then, fold in the black beans, corn and peas.  Taste and adjust seasonings. 3. Heat a greased grill pan over medium heat.  While heating, spread goat cheese on to a corn tortilla, top with the squash filling and steam spinach.  Place the other tortilla on top and place the quesadilla onto the heated pan.  Cook on both sides until they show beautiful grill marks. 4. While quesadillas are grilling, combine the coconut curry dipping sauce ingredients into a small bowl.  Adjust seasonings to your desired taste.  Serve with grilled quesadillas.

“Mid Indian Summer Nights Dream”- Indian Spiced Roasted Butternut Squash, Goat Cheese and Black Bean Quesadillas with Coconut Curry Dipping Sauce

Over the weekend, while sleeping quite soundly, I was abruptly woken up from my slumber.  Was it from a nightmare? No.  Was it from the buzzing streets of West Hollywood? No.  It was from none other than a recipe idea that popped into my head.  I sat up in my bed, flipped on the night table lamp, and wrote frantically about the recipe.  The dream of this spectacular dish flowed from my head and into my notebook, and I was determined to create it by the close of the weekend.

So, last night, instead of going to the movies with a friend (btw- sorry!), I put on my apron and got to work.  Within a solid 30ish minutes, my dream had become a reality.  And, boy did it taste good!

What You Need:

For the squash filling:

1 Medium Butternut Squash, peeled and cubed

2 Tbs. Olive Oil

1 1/2 Tbs. Chaat Masala seasoning

1 tsp. Cinnamon

1 Cup Steamed Spinach, drained

1/4 Cup Goat Cheese

1/3 Cup Black Beans

1/4 Cup Corn

1/4 Cup Green Peas

Corn Tortillas

For the Coconut Curry Sauce:

1 Cup Greek Yogurt

 3 Tbs. Coconut Milk

1/2 tsp. Tumeric

2 tsp. Curry Powder

1 tsp. Ground Cumin

1 tsp. Unsweetened Shredded Coconut

Heat oven to 400 degrees.

1. Toss the cubed butternut squash in a medium bowl with the olive oil, chaat masala and cinnamon.  Once coated, pour the squash onto a greased sheet tray and place in oven.  Roast the squash for about 20 minutes.

2. Remove roasted squash from oven and place back in medium bowl.  Use a potato masher to mash the squash until it reaches your desired texture.  Then, fold in the black beans, corn and peas.  Taste and adjust seasonings.

3. Heat a greased grill pan over medium heat.  While heating, spread goat cheese on to a corn tortilla, top with the squash filling and steam spinach.  Place the other tortilla on top and place the quesadilla onto the heated pan.  Cook on both sides until they show beautiful grill marks.

4. While quesadillas are grilling, combine the coconut curry dipping sauce ingredients into a small bowl.  Adjust seasonings to your desired taste.  Serve with grilled quesadillas.

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