Fall Harvest Quesadillas and Apple Salsa

I found this recipe on the blog Chocolate Chip Trips, and it looked amazing. Unfortunately, my final product DID NOT look amazing (due to an overeager attempt to stuff a tortilla with too much squash) but it tasted great, nonetheless. Here's my adaptation after making it the first time. This is definitely a dish I can't wait to make again with my adjustments.

Acorn Squash and Spinach Quesadillas with Apple Salsa

(makes 2-3 servings)
For the Quesadillas:

• 1 Tb olive oil
  
• 2 cups acorn squash, peeled and chopped
• 1 red onion, chopped
• 4 handfuls of spinach, chopped
• 4 cloves garlic, minced
• 2 chicken sausages, chopped into bite-sized pieces
• about 12 small mushrooms
  
• 1/4 tsp cumin
• salt, pepper to taste
• 1 cup shredded cheddar cheese
• 2 large tortillas (I used whole wheat)
  

For the Apple Salsa:

• 2 medium crisp apple (I used fuji), diced
  
• 1 handful of cilantro, chopped
• 1/2 onion, chopped
• the juice from one lemon and one lime
  
• salt, pepper to taste

For the Quesadillas:
1. Roast the acorn squash in the oven for about 20 min, until softened, but not mush.
2. Heat the oil in a skillet, and cook the onion for about 5 min. Add the squash, spinach, garlic, sausage and mushrooms and cook for about 10 minutes. Stir in the cumin, and salt and pepper.
3. Add a few drops of oil to a hot skillet. Place a tortilla on the skillet and add to one side half the squash mixture and half the cheese. Fold over and cook for about 5 minutes on each side, until crispy and browned. Repeat for other tortilla.

For the Apple Salsa:
1. Combine all ingredients in a large bowl and mix thoroughly.