This recipe will warm your taste buds and your belly now and any time of the year.

Gluten-Free Roasted Winter Squash and Mozzarella Quesadillas

Mix the butternut squash, red pepper and garlic with olive oil, salt and black pepper.

Spread vegetables on a foil-lined cookie sheet and roast for 20 minutes until they are tender and slightly caramelized.

While the squash mixture is cooking, combine the diced tomatoes and onions.  Add 1 tablespoon of cilantro.  Set aside to be used as salsa.

Lay tortillas on parchment-lined baking sheets.  Place 1/4 cup mozzarella on one-half of each tortilla.

Distribute roasted squash mixture evenly on top of the cheese, followed by green onions and remaining cilantro. Fold tortillas in half to form quesadillas.

Place in a 200 degree-oven for 5 minutes, until the cheese is melted. Serve with fresh salsa on the side of the quesadilla.

Tip: For easier cutting, soften small squash by cooking in the microwave oven on HIGH for 3 to 5 minutes or until shell can be pierced with a knife. 