Ingredients
1 small squash, such as acorn or carnival, seeded and cut into 1/2-inch-thick slices (3 cups)
2 tablespoons extra-virgin olive oil
1 teaspoon cumin seeds
Kosher salt and freshly ground pepper
2 poblano peppers
2 cups shredded green cabbage
3 to 4 radishes, thinly sliced
1/2 cup fresh cilantro leaves, chopped
Zest and juice of 1 lime
1 teaspoon unsalted butter, softened, plus more as needed
8 flour or corn tortillas (each 6 inches)
8 ounces Monterey Jack, shredded (2 cups)
Sour cream and salsa, for serving (optional)
Preparation
Preheat oven to 450°F. Toss squash with oil and cumin seeds; season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment and roast, flipping once, until golden and tender, 18 to 22 minutes.
Meanwhile, blister poblanos over a gas flame at medium-high, turning with tongs, until blackened all over, about 8 minutes. Place in a bowl and cover to let steam, 10 minutes. Remove and discard skins and seeds, and slice poblanos into strips. Season lightly with salt; toss with squash and cover to keep warm.
In a bowl, toss together cabbage, radishes, and cilantro with lime juice and zest; season with salt.
Heat a large cast-iron skillet or griddle over medium. Lightly brush with butter. Add 1 or 2 tortillas (depending on size of skillet) and top each with 1/2 cup cheese. Top each with a second tortilla. Heat until bottom tortillas are golden brown and cheese begins to melt, about 2 minutes.
Flip and cook until undersides are golden and crisp and cheese begins to ooze and crisp around edges, about 2 minutes more. Transfer to a tray and repeat with remaining tortillas and cheese, adding more butter to skillet as needed. Serve quesadillas warm, topped with sour cream, squash mixture, cabbage salad, and salsa.
