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. 