Butternut Squash and Kale Quesadillas With Cumin-Lime Yogurt Sau

Combine all the ingredients for the yogurt sauce together in a bowl. Set aside.
Bring a large pot of water to a boil. Add the squash and cook until for tender. About 5-8 minutes. Strain squash and let cool for a couple of minutes.
While squash cooks heat a little oil in a large skillet over medium heat. Add onion and cook for about 5 minutes stirring often. Add garlic, kale, and chili powder. Cook for about 3-5 more minutes (or until kale is bright green and tender) Remove from heat and place mixture into a bowl. Reserve the same pan for cooking the tortillas (no need to clean it!).
In a blender of food processor puree the squash with 1 TBS olive oil and a dash of salt.
Heat a little more oil in the same skillet over medium hight heat. Assemble your quesadillas by spreading a healthy portion of the squash mixture followed by the kale and onion mixture. Sprinkle with cheese and top with the the second tortilla. Cook for about 3-5 minutes per side or until lightly browned and crisp.
Enjoy with yogurt-lime sauce and cilantro.
Please use this recipe as a guide. Adjust measurements and ingredients as necessary.