Roasted Squash, Red Pepper, and Cheese Quesadillas with Chipotle-Lime Sour Cream Dip

One 3/4-pound seedless piece butternut squash, unpeeled, cut into 3/4-inch dice (about 5 cups)

1 medium onion, unpeeled, cut into eighths

1 large garlic clove, unpeeled

1 tablespoon vegetable oil

Eight 5- to 6-inch flour tortillas

1 cup coarsely chopped red bell pepper (about 1 large)

1 cup coarsely grated Cheddar or Monterey Jack cheese

1/2 stick (1/4 cup) unsalted butter, softened

1 canned chipotle chili in adobo, minced

2 teaspoons fresh lime juice

1 cup sour cream

To make the quesadillas: Heat oven to 400° F.  In a shallow baking pan, arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat.  Roast mixture in the middle of the oven for 15 minutes or until garlic is tender; transfer garlic to work surface.  Roast squash and onion until tender, about 15 minutes more.  Discard peels from squash, onion, and garlic.

In a food processor, puree squash, onion, and garlic, with salt and pepper to taste, until smooth. (Squash puree may be made 2 days ahead and chilled, covered.) Spread about one-fourth of the squash puree on each of 4 tortillas and sprinkle each with about one-fourth of the bell pepper and about one-fourth of the cheese.  Top each quesadilla with a plain tortilla, pressing gently together.  Spread each side of the quesadillas with 1/2 tablespoon butter.

Heat a griddle or skillet over moderately high heat until hot and cook quesadillas, one at a time, until golden, about 3 minutes per side.  Transfer to a cutting board and cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.

To make the dip: In a small bowl, stir chili and lime juice into sour cream until well-combined.  (Dip may be made 2 days ahead and chilled, covered.) 

From Gourmet