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Ingredients

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• 1 small/medium acorn squash
• 4 tablespoons vegetable oil
• 3 tablespoons diced white onion
• 1 tablespoon minced jalapeno
• 1 clove garlic, minced
• 2 poblano chiles, roasted, peeled and cut into strips
• Salt and pepper to taste
• 10-inch flour tortillas
• 1 cup shredded Mexican cheese blend of your choice (I used Muenster, not Mexican but worked great!)
• Butter for frying quesadillas
• Garnishes: Julienned radishes, crema or sour cream and/or salsa verde cruda (recipe below)
• 10 tomatillos, husked and well washed, quartered
• 1/2 bunch of scallions, roots and green ends trimmed, cut into big segements
• 5 garlic cloves, smashed
• 2 jalapenos, roughly chopped
• Pinch of allspice
• Salt to taste