Butternut Squash, Black bean and Feta Quesadillas

1  lb.		butternut squash
1  tablespoon		olive oil
1  dash		Salt
1  pinch		pepper
1		low fat yogurt
1/2  teaspoon		cumin
1		lime
1		lime zest
1  can		black beans
1/2  cup		feta cheese
1		jalapeno
8		whole wheat tortillas

Tip: Click on the ingredient links to learn the nutritional information for all the Butternut Squash, Black bean and Feta Quesadillas ingredients. The serving size for any ingredient in Butternut Squash, Black bean and Feta Quesadillas may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 400°
Cut squash in half lengthwise
Scoop out seeds
Place on foil lined sheets
Drizzle w olive oil
Sprinkle with salt and pepper
Roast for 45-55 minutes or until fork tender
Remove and cool
Scoop out the squash flesh and pureed in blender or food processor

In small bowl, combine yogurt, cumin, lime zest and joice
Season with salt and pepper
Divide squash puress amongst three or four tortillas
Layer on beans, jalapeno, feta, cilantro
Place remaining tortilla on top
Cook quesadillas as desired (grill pan. Panini press, oven)
Allow to cool for one minute before cutting into quarters.
Serve with yogurt sauce.