Butternut Squash and Kale Quesadillas With Cumin-Lime Yogurt Sau

From Dishing up the Dirty website http://dishingupthedirt.com/butternut-squash/butternut-squash-quesadillas-with-cumin-lime-yogurt-sauce/

• Ready In: 40 mins
• Serves: 2
• Yields: 2 quesadillas

Ingredients

• 2  garlic cloves, minced
• 1  small  butternut squash, peeled, seeded and cut into 1/2 inch cubes
• 1  small yellow onion, peeled and finely chopped
• 2  garlic cloves, minced
• 1  bunch kale, tough stems removed and finely chopped (about 2 1/2 cups worth)
• 1  cup mozzarella cheese, shredded
• 1⁄4 teaspoon chili powder
•  salt and pepper
•  olive oil
• 4  tortillas (spelt, whole wheat, or whatever you fancy)

• For the Cumin-Lime Yogurt Sauce

• 1  cup  plain organic yogurt
• 1  lime, juice of
• 1  teaspoon ground cumin
• 1  garlic clove, minced
• 1  teaspoon honey
•  minced cilantro

Directions

1. Combine all the ingredients for the yogurt sauce together in a bowl. Set aside.
2. Bring a large pot of water to a boil. Add the squash and cook until for tender. About 5-8 minutes. Strain squash and let cool for a couple of minutes.
3. While squash cooks heat a little oil in a large skillet over medium heat. Add onion and cook for about 5 minutes stirring often. Add garlic, kale, and chili powder. Cook for about 3-5 more minutes (or until kale is bright green and tender) Remove from heat and place mixture into a bowl. Reserve the same pan for cooking the tortillas (no need to clean it!).
4. In a blender of food processor puree the squash with 1 TBS olive oil and a dash of salt.
5. Heat a little more oil in the same skillet over medium hight heat. Assemble your quesadillas by spreading a healthy portion of the squash mixture followed by the kale and onion mixture. Sprinkle with cheese and top with the the second tortilla. Cook for about 3-5 minutes per side or until lightly browned and crisp.
6. Enjoy with yogurt-lime sauce and cilantro.
7. Please use this recipe as a guide. Adjust measurements and ingredients as necessary.