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Review: Acorn Squash Quesadilla

We used the recipe created by Deb of Smitten Kitchen, for these tasty quesadillas.

A Mexican vegan lunch with squash or pumpkin in a flour tortilla and Tomatilla Salsa (Salsa Verde Cruda) on top. (Harald Walker)

We substituted soy cheese for the Mexican cheddar that she used, and we used soy yogurt instead of the sour cream and vegan margarine instead of butter. Actually, we used one of our last red kuri pumpkins instead of the acorn squash. So we did have a nice vegan version of this recipe. It was a great lunch that we both enjoyed.

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Author: Chris Walker. This entry was posted on Wednesday, January 26th, 2011 at 8:30 pm. It is filed under Pumpkin, Reviews, Soy cheese, Squash. You can follow any responses to this entry through the RSS 2.0 feed.

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2 Responses to “Review: Acorn Squash Quesadilla”

  1. Mike says:
    January 28, 2011 at 7:40 pm

    That quesadilla looks great, but I don’t know about that acorn squash. I never acquired a taste for it. I think I’ll substitute for pumpkin too.

  2. Chris says:
    January 28, 2011 at 8:16 pm

    Hi Mike… Thanks for your comment. I’m sure any pumpkin would work fine. In fct, I’ve made this a couple of more times using an uchi kuri (red kuri) pumpkin and it was great. I hope you try it, it’s a tasty recipe :-)

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