Butternut Squash Quesadillas

butternut-squash-quesadillas

Love this healthy twist on quesadillas. Butternut squash, spinach, and fresh mozzarella baked between two tortillas.

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Peel and dice the butternut squash. The smaller the pieces (1/2 inch), the easier the quesadilla is to work with. You can peel and dice the squash up to 2 days ahead of time.

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Heat olive oil and 1 teaspoon butter in a large skillet over medium high heat. Add squash and saute for 5-6 minutes or until squash is just about fork tender.

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Reduce heat to medium and add spinach leaves. Saute another 3 minutes, or until leaves are wilted. Remove from heat.

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Butter one side of a tortilla and place in clean pan over medium heat buttered side down. Spread about 1/2 cup squash mixture over tortilla. Sprinkle with about 1/4 cup mozzarella cheese. Add a dash of chili powder for some spice.

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Butter one side of a second tortilla, and place it, butter side up, over the cheese. When the cheese has begun to melt, about 2 minutes, flip the quesadilla over and lightly brown the other side. Remove from pan and repeat with remaining tortillas. Slice into fourths with a pizza cutter and serve warm.

Butternut Squash Quesadillas
Love this healthy twist on quesadillas. Butternut squash, spinach, and fresh mozzarella baked between two tortillas.
Servings
8 people
Servings
8 people
Butternut Squash Quesadillas
Love this healthy twist on quesadillas. Butternut squash, spinach, and fresh mozzarella baked between two tortillas.
Servings
8 people
Servings
8 people
Ingredients
  • 4 cups butternut squash peeled and diced into small pieces
  • 1 tbsp olive oil
  • 1 tsp butter plus more for frying
  • 6 ounces baby spinach
  • 16 6 inch tortillas or 8, 8 inch tortillas
  • 2 cups mozzarella shredded
Instructions
  1. Peel and dice the butternut squash. The smaller the pieces (1/2 inch), the easier the quesadilla is to work with.
  2. Heat olive oil and 1 teaspoon butter in a large skillet over medium high heat. Add squash and saute for 5-6 minutes or until squash is just about fork tender.
  3. Reduce heat to medium and add spinach leaves. Saute another 3 minutes, or until leaves are wilted. Remove from heat.
  4. Butter one side of a tortilla and place in clean pan over medium heat buttered side down. Spread about 1/2 cup squash mixture over tortilla. Sprinkle with about 1/4 cup mozzarella cheese.
  5. Butter one side of a second tortilla, and place it, butter side up, over the cheese. When the cheese has begun to melt, about 2 minutes, flip the quesadilla over and lightly brown the other side.
  6. Remove from pan and repeat with remaining tortillas. Slice into fourths with a pizza cutter and serve warm.
Recipe Notes

You can peel and dice the squash up to 2 days ahead of time.

 

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