Last night was a late night. We were out celebrating friends’ engagement and I woke up this morning starving. Granola and yogurt didn’t really cut it, so when I was at the farmers’ market, I went a little crazy. In my mad frenzy to find things to make the hunger go away, I grabbed some tortillas from Primavera and some raw milk cheddar from Spring Hill Farms. Primavera makes these amazing white cheddar and pumpkin tamales, so I wanted to try to recreate that flavor. And I knew from my chorizo and sweet potato tacos that their tortillas were delicious. I had half a butternut squash in the fridge left over from the coleslaw, so my lunch was sounding pretty good in my head. Some good looking avocados and citrus fruit were out, so those went into my backpack as well.
To make the quesadillas, I just roasted some 1 inch cubes of butternut squash, tossed in olive oil and salt and pepper, at 425 for about 25 minutes. Mashed that up and spread it on a tortilla. Topped it with some grated cheese and another tortilla and cooked it up in a skillet for a few minutes on each side.
For the salad, I diced an avocado and segmented a pink grapefruit and a blood orange. Toss those up with a bit of salt and pepper, and lunch was ready.
When I was finally able to eat it, I was a happy, happy girl.