Butternut Squash Quesadillas

these are from my sister, and they are SO yummy! These make a bunch too!

• 1 medium butternut squash
• 1 medium onion - chopped
• 1 large garlic clove - minced
• 2 packs of large flour tortillas
• 1 large chopped red bell pepper
• 1 bag grated jack cheese
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Cut the squash in half and scoop out seeds. Place in a roasting pan, cut side up, with 1" of water. Season with salt and pepper. Cover pan with foil. Roast in 400 degree oven for 20-40 minutes until fork is easily inserted into squash. Scoop out inside of squash and set aside. (Note: The squash does not need to be mashed, it can be in large chunks.) Saute chopped onion and garlic in a large skillet. Add butternut squash and mix together. Remove from heat. Spread squash mixture on a tortilla. Top with some jack cheese, red bell pepper, and another tortilla. Grill in a frying pan, over medium heat, like making a grilled cheese sandwich, until the tortilla is slightly brown and crispy. Careful flipping! If you flip before the bottom tortilla has crisped up you will lose all the innards. Slice into wedges and serve with sour cream.

For the chipotle lime sour cream dipping sauce:

• 1 Tbls of chipotle seasoning blend (I like Mrs. Dash Southwest Chipotle blend which can be found with all the other spices)
• 2 teaspoons fresh lime juice
• 1 cup sour cream