Roasted Butternut Squash and Leek Confit Quesadillas - Recipes from Mom's 49th

This past weekend was my mom's 49th birthday and she was in town so I had some people over to my slightly cramped apartment for some heavy (as in lots of) appetizers and drinks. They were a big hit so here are the recipes. Just a note - recipes are for multiple portions but I'll be adding some comments on how to reduce the portion sizes.

Roasted Butternut Squash and Leek Confit Quesadillas

My friend Heather had sent me a link to a website call Big Girls Small Kitchen (www.biggirlssmallkitchen.com) earlier this week. A couple of Manhattan girls started a blog about cooking in their cramped New York kitchens (much like my cramped Chicago kitchen). This recipe is from them though I've added a few cooking techniques that will make things a little easier.

Makes 20-25 servings

Leek Confit 
- can be made in advance and used in other recipes or just spread it on bread for sandwiches. For those who have never cooked with leeks, they are a mild onion flavor without the crying when cutting. When you cut them, be sure to wash in between the layers to get all the dirt. The confit when prepared can last in a fridge for up to a week.

4 medium leeks, trimmed to white part, cut in half and finely sliced
2 Tablespoons butter
1/2 cup water or stock (I think the stock is worth it - more flavor)
Salt to taste

Melt the butter over medium heat in a medium sized pot. Add the sliced leeks and saute for 5 minutes until the butter is incorporated and the leeks begin to wilt. Add the water or stock and turn the flame to low, cover and cook for 20-25 minutes stirring occasionally. Cook slowly until the leeks are completely soft and beginning to turn to mush. Take the lid off and cook uncovered until most of the liquid is evaporated. 

Roasted Butternut Squash
 - The squash can be prepared in advance as well - even up to a couple days. Below is the recipe from Big Girls Small Kitchen but I'm going to see next time if I can figure a way to add sweetness without buying maple syrup. No one wants to spend $9 for one ingredient in a recipe if they don't eat pancakes everyday.

1 large butternut squash, peeled, seeded, and cut into 1/2 inch cubes
1 1/2 Tablespoons maple syrup
1 Tablespoon chili powder
1/2 Tablespoon cumin
Salt to taste
Drizzle of olive oil

Turn the oven to 400 degrees. Throw the squash in. The whole thing.

This is a trick my mom taught me - butternut squash (or any squash for that matter) is a pain-in-the-ass to peel and chop. It's hard as a rock and unless you have an exceptionally good knife, you'll either end up cutting most of the "meat" part off when you attempt to peel it or you will get your disease-laden blood all over it from cutting your fingers and stabbing the squash in a fit of rage. What makes the squash semi-manageable is to roast it in the oven directly on the rack until it softens up - probably about 10 minutes or so. You'll know it's ready when the skin has a soft browning to it and is slightly squishy to the touch. Take out the squash and let it cool about 7-8 minutes so you can chop it up without burning yourself. I usually start by cutting the round base off and peeling and chopping the top and bottom separately. 

Throw your chopped squash onto a cookie sheet and add the maple syrup, chili powder, cumin, salt, and a drizzle of olive oil to get the seasoning to stick. Toss to coat. Roast in the 400 degree oven for 10-15 minutes, stirring once, until the squash is tender and slightly browned.

Quesadillas
- Already sick of cooking and just want to drink with your guests? Don't worry, the hard part's over. Just take a shot of tequila and make your quesadillas.

12 large tortillas (I used sundried-tomato and spinach tortillas for color)
2-3 packages shredded cheese - Monterrey Jack or Mexican Blend

Preheat your oven to broil. During the party I was making several things in the oven and kept it to 400 which still worked out fine. Spoon the leek mixture, butternut squash and shredded cheese over half the tortilla, fold over and press down. Arrange on a cookie sheet and bake until brown and cheese is melted, about 3-5 minutes, flipping once.

Cut into thirds and serve! Some good garnishes: sour cream, salsa