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Sugar Pumpkin Quesadilla | Great Performances


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Sugar Pumpkin Quesadilla
by Caitlyn Austin, Katchkie Farm Intern

Sugar pumpkin, besides an endearing name to call a significant other, is a deliciously versatile fall crop. Sugar pumpkin screams to be pureed. As a responsible sugar pumpkin owning CSA member, we have no issue with fulfilling it’s wishes. 

Sugar pumpkin puree can be made savory or sweet. In this recipe, our puree will be savory and spicy by adding jalapenos. I love using quesadillas as a vehicle for nearly everything in my refrigerator. Let this quesadilla comfort your winter worries.


1/2 Sugar pumpkin, cut into 1 inch cubes 
1 Finely chopped jalapeno 
8 Inch flour Tortillas  
1 Bunch of cilantro
1 Red onion 
Crumbled feta cheese
Paprika and salt to taste  
1/2 Stick of butter 
1 Can of black beans 

1. Cook pumpkin in a pot of salted boiling water, until pumpkin is soft, about 10 minutes. 

2. Transfer the cooled pumpkin to a blender and blend with jalapeno, paprika and salt. 

3. Spread pumpkin puree on half of the tortilla and sprinkle with feta cheese and drained black beans. Add sliced red onion and chopped cilantro and fold tortilla in half. 

4. Heat butter in a pan, transfer tortilla to the pan and toast. Flip tortilla over so that each side is lightly browned and crisp. Sprinkle quesadilla with salt and serve with lime wedges 

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