First you need honey nut squash tossed with olive oil, salt and pepper. Add onions and garlic to the pumpkin and roast until the vegetables are soft. Then add the corn to the baking sheet. I use frozen corn to make things easier, but if you’re feeling extravagant you can also use fresh corn or charred corn on the cob from the grill. Once everything is nice and brown, assemble the quesadillas. Butter corn tortillas and stuff them with quesadilla cheese and roasted vegetables. Place back in the oven to brown and top with honey and chipotle sauce. Finally, sprinkle some cilantro and lime on top for a pop of color and flavor.
Roasted corn and pumpkin quesadillas with hot honey dipping sauce recipe
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