Today’s recipe has been carefully crafted and beautifully photographed by our lovely Cadry Nelson of Cadry’s Kitchen. A dear friend, a talented chef, a bright light, and a voice for the animals, I’m so honored to be graced with Cadry’s contributions. Here is her very own description of today’s recipe: “Creamy slices of delicata squash take the place of non-dairy cheese in these quesadillas.  The sweetness of the squash marries beautifully with the spicy smokiness of the beans.  This recipe calls for chipotle peppers in adobo sauce, which can be found in small cans in the Mexican or ethnic section of most grocery stores.  Paired with a salad, these cheeseless quesadillas make a satisfying lunch or easy appetizer.” (In my own voice: MMMMMMMMM!)

Ingredients

1 small delicata squash
2 teaspoons extra virgin olive oil, divided

Slice into four wedges per quesadilla and serve with slices of avocado, fresh cilantro, hot sauce, jalapeno pepper slices, and/or salsa.

Optional toppings: avocado, fresh cilantro, hot sauce, jalapeno pepper slices, and/or salsa

Serves 2 as a meal, 4 as an appetizer