Pumpkins were known in Mexico long before the Pilgrims came to New England, and this variation on an easy-to-make Mexican sandwich is truly seasonal and delicious.

These colorful, texturally appealing treats are popular with both adults and kids of all ages. You can use either pumpkin or winter squash, a tasty way to get some healthful beta-carotenes into your family’s diet.

We include a fabulous quick recipe for Cranberry and Red Onion Salsa as an accompaniment, all right here:

INGREDIENTS

1 1/2 tablespoons vegetable oil
2 cups peeled and seed pumpkin or winter squash, cut into 3/4-inch cubes
1 medium onion, halved and thinly sliced into half-moons
1 small red bell pepper, seeded and slice into 1/4-inch-wide strips
1 large ripe tomato, cored, seeded, and coarsely chopped
3/4 cup cooked corn
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
Salt to taste
4 8- or 9-inch flour tortillas
1 1/2 cups grated Monterey Jack or smoked cheddar cheese
Cranberry and Red Onion Salsa (see below)

1. Preheat oven to 450F. Heat a large, heavy ovenproof skillet over high heat. Stir in the pumpkin and cook, stirring often, for 2 minutes. Add onion and pepper and cook, stirring, for 2 minutes more. Stir in tomato, corn, and spices and season with salt. Cook, stirring often, for 2 to 3 minutes. Transfer skillet to the oven and roast until the pumpkin cubes are tender, about 8 minutes. Cover with a lid and set aside. Adjust oven temperature to very low.

2. Place a large skillet over medium-high heat. Add 1 tortilla, sprinkling its surface with one quart of the cheese. Strew one quarter of the pumpkin mixture over half the tortilla, then fold over to enclose. Heat about 30 se4conds, then flip and heat ht other side. Repeat for the remaining tortillas, cheese, and pumpkin mixture, keeping them warm in the oven as you go.

3. Cut the quesadillas into halves or thirds and transfer to a serving plate, serving the cranberry salsa on the side.

Serves 4-6.

Cranberry and Red Onion Salsa

1/4 cup finely chopped red onion
1/4 cup grated carrots
2 tablespoons chopped fresh parsley
1/4 cup fresh lemon juice
1 tablespoon sugar
1/2 cup canned whole-berry cranberry sauce
Salt to taste

1. In a small bowl, combine the onion, carrots, parsley, lemon juice, and sugar. Set aside to allow the sugar to dissolve, for 5 minutes.

2. Stir in the cranberry sauce and season with salt. Cover with plastic wrap and refrigerate for at least 1 hour before serving.