2 cups pureed pumpkin (See below for how to process pumpkin)
1 tsp. ground cumin
8 8-inch flour tortillas
4 ounces queso fresco or cotija cheese, crumbled
1/2 cup chopped walnuts, toasted
1/4 cup butter or oil
In bowl, stir pumpkin and cumin; season. Spread over 4 tortillas. Sprinkle with cheese and nuts. Top with remaining tortillas. In large skillet, heat 1 tablespoon oil over medium-low. Cook quesadillas one at a time, turning once and adding more oil between batches, until browned, 3 minutes. Cut into wedges.
Pureed pumpkin or butternut squash
Preheat oven to 325. Cut the pumpkin or squash in half, stem to base. Remove seeds and pulp. Cover each half with foil. Bake in the preheated oven, foil side up, 1 hour, or until tender. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces.