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Butternut Squash Quesadillas

Butternut Squash Quesadillas
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Butternut Squash Quesadillas are a warm, comforting, and unique fall dish that combines the natural sweetness of roasted butternut squash with melty cheese and warm spices. Easy to prepare and nutritious, this cozy recipe is perfect for chilly days and makes a family-friendly meal with customizable options to suit various tastes and dietary preferences.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (peeled and cubed into bite-sized pieces)
  • 4 large flour tortillas (soft yet sturdy)
  • 1 ½ cups shredded cheese (mozzarella, Monterey Jack, mild cheddar, or a blend)
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil (plus extra for roasting and sautéing) or butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro or flat-leaf parsley for garnish

Optional Variations

  • Diced jalapeños or a pinch of cayenne pepper (for a spicy kick)
  • Plant-based cheese alternative (for vegan version)
  • Sautéed spinach or kale (for extra greens)
  • 1 cup cooked black beans or shredded chicken (for protein boost)
  • Goat cheese or sharp cheddar (for different cheese flavors)

Instructions

  1. Roast the Butternut Squash: Peel and cube the butternut squash into bite-sized pieces. Toss them with 1 tablespoon olive oil, salt, pepper, cinnamon, cumin, and smoked paprika. Spread evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and lightly caramelized.
  2. Prepare the Filling: While the squash is roasting, heat 1 tablespoon olive oil or butter in a skillet over medium heat. Sauté the finely chopped onion and minced garlic until soft and fragrant. Once the squash is done, mash it slightly with a fork or potato masher to create a creamy yet chunky texture. Mix in the sautéed onion and garlic mixture and adjust seasoning if necessary.
  3. Assemble the Quesadillas: Lay one flour tortilla flat on a clean surface. Spread an even layer of the butternut squash filling over half of the tortilla. Sprinkle generously with shredded cheese. Fold the tortilla over to create a half-moon shape and press gently to seal.
  4. Cook the Quesadillas: Heat a non-stick skillet or cast-iron pan over medium heat and add a bit of butter or olive oil. Cook each quesadilla for 3-4 minutes per side until the tortilla is golden brown and crisp, and the cheese inside has melted completely.
  5. Garnish and Serve: Remove the quesadillas from the pan and place on a cutting board. Allow them to rest for a minute before slicing into wedges. Garnish with fresh cilantro or parsley. Serve warm with optional sides such as guacamole, salsa, or a green salad.

Notes

  • Roast the butternut squash pieces evenly by cutting them uniformly for consistent tenderness.
  • Avoid overfilling quesadillas to prevent them from becoming soggy or spilling while cooking.
  • Use a heavy skillet, such as cast iron, to achieve a perfectly crispy and golden crust.
  • Choose cheeses that melt well to get a gooey and irresistible filling.
  • Let quesadillas rest briefly before slicing to keep the filling intact.

Nutrition

Keywords: butternut squash, quesadillas, fall recipes, roasted squash, melty cheese, vegetarian, vegan option, cozy food, autumn, easy dinner

Find it online: https://marybaking.com/butternut-squash-quesadillas/