Pumpkin Quesadillas with Lime-Jalapeño Yogurt

Serves 2 to 4

1 medium sugar pumpkin (roughly 1 pound), or substitute 1 cup pumpkin or squash puree
1/2 teaspoon fine sea salt
2 tablespoons coconut oil (or olive oil), divided 
1 small yellow onion, diced
1 small jalapeño pepper, seeded and diced
1/2 teaspoon ground cumin
1 1/2 cups shredded mozzarella cheese 
4 (8-inch) whole wheat flour tortillas
1/2 cup cilantro, minced

For the Lime-Jalapeno Yogurt:1 cup plain full fat yogurt
1 tablespoon lime juice
1/2 teaspoon lime zest
1/2 teaspoon ground cumin
1 jalapeño, diced (remove seeds for less heat)
Pinch of fine sea salt

Peel, seed, and cut the pumpkin into 1-inch cubes; you should have about 1 1/2 cups cubed squash. Bring a large saucepan of lightly salted water to a boil. Add the pumpkin cubes and cook until pumpkin is fork tender, 8 to 10 minutes. Drain and set aside to cool for about 10 minutes. Once pumpkin is cool enough to handle, place it in a blender or food processor along with the 1/2 teaspoon of salt and process until smooth. You should have about 1 cup of puree. The puree can be prepared several days in advance.

Prepare the yogurt dip while the pumpkin is cooking. Combine all of the ingredients in a bowl and whisk until smooth. Taste test and adjust seasonings if necessary. Refrigerate until ready to serve.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Stir in the onion, jalapeño, ground cumin. Sauté, stirring occasionally, until tender, about 8 minutes. 

Spread the pumpkin puree over 1/2 of each tortilla. Top with onion and pepper mixture followed by the cheese, divided evenly among all the tortillas. Fold each tortilla in half.

Wipe down the skillet and heat remaining oil over medium-high heat. Cook the quesadillas for 3 to 5 minutes per side. Serve immediately with lime-jalapeño yogurt dip and plenty of minced cilantro.