Adapted from Lunds and Byerly’s publication
1 small pie pumpkin, peeled, seeded, and cut into 1/4 inch thick slices (could also use a creamy winter squash like a butternut)
6 cloves garlic, peeled and halved
2 small onions, chopped into eighths
2 T. olive oil
2 T. maple syrup
6 large whole wheat tortillas
8 oz. cheese of choice, shredded
Fresh greens (spinach, kale or swiss chard), chopped finely
Preheat oven to 350 degrees. Toss pumpkin, garlic and onions with olive oil. Layer in a large baking dish and drizzle with maple syrup. Bake for 20 minutes. Stir once, then continue baking for another 20 minutes or until all ingredients are soft and slightly browned. Let cool.
Heat a skillet on medium-high. Places one tortilla in pan. Once heated, sprinkle with 1/6 of the cheese. Layer a third of the pumpkin mixture over the tortilla. Layer on spinach, then sprinkle with more cheese. Top with a second tortilla, pressing lightly to compress. Reduce heat to low, cover pan, and heat through until cheese has melted. When tortilla is lightly brown, flip and brown other side. When done, remove from pan and cut into wedges. Repeat the process with remaining ingredients.