Love this healthy twist on quesadillas. Butternut squash, spinach, and fresh mozzarella baked between two tortillas.
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.
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.
Reduce heat to medium and add spinach leaves. Saute another 3 minutes, or until leaves are wilted. Remove from heat.
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.
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.