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    Home » Recipes » Meatless

    Butternut Squash and Spinach Quesadillas

    UPDATED Oct 3, 2019 · PUBLISHED Nov 17, 2013 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Butternut squash quesadillas Pin

    Sublime, buttery, cheesy and over-the-top delicious. We're talking about Butternut Squash and Spinach Quesadillas.

    Butternut Squash and Spinach Quesadillas
    I was intrigued by the Pioneer Woman's Butternut Squash and Kale Quesadillas recipe. A squash-filled flour tortilla would be in keeping with for our weekly Tex-Mex Tuesday tradition, yet was the perfect fall twist. (And, I'm always looking for ways to keep our Tuesday menu fresh and new.)

    I switched out the kale for spinach and left off the chili powder (otherwise, I would have to eat ALL of the quesadillas at our house.) So, I can't speak to the deliciousness of the original recipe, although I'm sure it is awesome. But, these buttery fried tortillas filled with sauteed butternut squash, spinach and mozzarella cheese (or a vegan substitute for my darling daughter) are divine.

    I absolutely adore the Pioneer Woman's step by step commentary. But, I do have a few tips to add to for my version that may make the preparation of this sensational squash dish a little easier...and less messy.

    Diced Butternut Squash

    The longest part of this process is peeling and dicing the squash. It will take a few extra cuts of the knife, but I highly recommend cutting the squash in cubes that are smaller than 1 inch, like a half inch. The smaller the cubes, the quicker they cook and the final product is less bulky. A lot less of the filling falls out when the cubes are small too. Ergo...less mess.

    Note that you can peel and dice the squash up to 2 days ahead of time.

    IMG_8447

    Saute the diced butternut squash, about 4 cups, in 1 Tablespoon of olive oil and a teaspoon of butter over medium-high heat. The squash is done when it is "just about" fork tender. (Start checking the squash at about 5-7 minutes.)  By the way, "just about" is my technical term to indicate that you still want the squash to be a little firm because it's going to cook a little longer when you add the spinach.

    When the squash is just about done, add the spinach. By the way, I love how raw baby spinach overwhelms the pan when you add it and then in a blink of the eye (or about 2-3 minutes later,) the spinach wilts down and is perfectly proportioned to the squash.

    IMG_8450

    To assemble the butternut squash and spinach quesadillas, butter one side of a flour tortilla and lay the butter side down in a hot pan. Top the tortilla with about ½ cup of butternut squash and spinach and then sprinkle about ¼ cup of shredded mozzarella cheese (or vegan substitute) over the top. Butter a second flour tortilla and plop it on top. When the cheese begins to melt and the bottom is just a little toasty, flip the quesadilla over and toast the other side.

    This leads me to my second big tip. Small 6 inch round flour tortillas are much easier to flip than larger tortillas, unless you have a really large spatula. 🙂

    Also, by using smaller tortillas, everyone will get two. And two is always better than one. Right? I made 8 small quesadillas in total.

    Butternut Squash and Spinach Quesadillas
    Remove the quesadillas to a plate and cut them into triangles with a pizza cutter. Enjoy!

    Butternut Squash and Spinach Quesadillas

    Butternut Squash and Spinach Quesadillas

    Butternut squash and spinach quesadillas are a sublime treat, except that they're not a dessert at all but rather a delicious meatless meal or appetizer.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 435kcal
    Author: Marjory Pilley

    Ingredients

    • 4 cups butternut squash peel and diced into small ½ inch size cubes
    • 1 Tablespoon olive oil
    • 2 teaspoons butter
    • 6 ounces baby spinach leaves
    • 16 six inch flour tortillas or 8-12 eight inch ones whole wheat
    • 2 cups mozzarella cheese shredded

    Instructions

    • Heat olive oil and 1 teaspoon of butter over medium-high heat.
    • Add butternut squash and saute for about 5-7 minutes or until squash is just about fork tender.
    • Add spinach leaves and saute for about 3 minutes more or until spinach has wilted. Remove from heat.

    To assemble each quesadilla

    • Butter one side of the tortilla and place it butter-side down in a clean pan that has been heated over medium heat.
    • Spread about ½ cup of butternut squash and spinach mixture over the tortilla.
    • Sprinkle about ¼ cup of cheese over the top of the squash and spinach.
    • Butter one side of a second tortilla and place it, butter-side up on top of the cheese.
    • When the bottom layer is toasty and the cheese has begun to melt (about 1-2 minutes), flip the tortilla over and toast the other side.
    • Remove from pan and repeat process to make the rest of the quesadillas.
    • Cut quesadillas into triangles using a pizza cutter.

    Notes

    Butternut squash can be peeled and diced up to two days ahead of time.
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    Nutrition

    Calories: 435kcal | Carbohydrates: 50g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 806mg | Potassium: 868mg | Fiber: 5g | Sugar: 6g | Vitamin A: 19170IU | Vitamin C: 41.3mg | Calcium: 611mg | Iron: 4.2mg
    Nutritional and Food Safety Disclaimer

     

    Butternut Squash and Spinach Quesadillas Recipe

     

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    Comments

    1. Renee

      November 17, 2013 at 6:57 am

      Yes, two is better than one however I'll take three of these tasty quesadillas.

      Reply
    2. Paula @ Vintage Kitchen Notes

      November 17, 2013 at 9:13 am

      I make roasted squash and spinach soup a lot, so I can only imagine how awesome these quesadillas are! Tortillas make everything better. And your 'just about' describes it perfectly!

      Reply
    3. Jennifer @ Peanut Butter and Peppers

      November 17, 2013 at 9:19 am

      Your quesadilla looks amazing! I think I'll make a big batch of butternut squash and have this for this week for dinner! I just love it!

      Reply
    4. Lane @ Supper for a Steal

      November 17, 2013 at 9:21 am

      Oh my gosh, I love quesadillas. I love how filling these probably are, compared to just a cheese quesadilla (which I make a lot). I know Publix carries the pre cooked and peeled diced butternut squash, but sometimes I have a hard time finding it. That would be perfect to make this a quick dinner. Need to look for some today.

      Reply
    5. Susan 30A EATS

      November 17, 2013 at 9:50 am

      OMG, I love this recipe! My kids home from college in 2 weeks will love it too! WOW! Though up early and live 7am CST my 30AEATS post was not included in the line up so I am leaving the link here:http://30aeats.com/recipes/roasted-butternut-squash-chunky-chicken-soup-sundaysupper/ Thanks! 🙂

      Reply
    6. Heather // girlichef

      November 17, 2013 at 10:10 am

      Oh, I absolutely love winter squash with any sort of greens - and this is no exception. I bet that I could happily eat this for lunch every single day. 😉

      Reply
    7. Shannon R

      November 17, 2013 at 1:04 pm

      I think even the pickiest eaters would eat this! Thanks for the great recipe.

      Reply
    8. ATasteOfMadness

      November 17, 2013 at 1:08 pm

      Oh my goodness. I love quesadillas. This is my kind of food 🙂

      Reply
    9. Dorothy at Shockingly Delicious

      November 17, 2013 at 1:59 pm

      Lunch! I can see this with any number of green vegetables.

      Reply
    10. Liz

      November 17, 2013 at 4:03 pm

      Whoa, I love how thick and packed full of goodness your quesadillas are! They look sensational!

      Reply
    11. Tara

      November 17, 2013 at 4:25 pm

      What a fantastic idea to put squash in a quesadilla, brilliant!! Love the Pioneer woman. Your quesadillas are gorgeous, love the pictures!!

      Reply
    12. Dina

      November 17, 2013 at 4:56 pm

      i'm looking for more creative ways to eat vegetables. this sounds great!

      Reply
    13. Sarah

      November 17, 2013 at 5:39 pm

      I could kill for this!

      Reply
    14. kathia Rodriguez

      November 17, 2013 at 11:42 pm

      This is brilliant, delicious vegetarian dish.

      Reply
    15. Stacy

      November 18, 2013 at 2:14 am

      I was just thinking the other day about quesadillas and how suddenly they appeared on the food scene many years ago. And now they are everywhere with all kinds of fabulous fillings. I love yours with butternut squash and spinach, Marjory!

      Reply
    16. Brianne @ Cupcakes & Kale Chips

      November 18, 2013 at 6:22 am

      This is brilliant! My 3 year old would love it.

      Reply
    17. [email protected] & Trinkets

      November 18, 2013 at 10:05 am

      You found my savory weakness: spinach and mozz in a crispy tortilla. Plus butternut squash? I'm sold.

      Reply
    18. Family Foodie

      November 18, 2013 at 1:11 pm

      I love this recipe! Butternut squash and spinach sound amazing in a quesadilla. I'm going to have to try these soon!

      Reply
    19. Bea

      November 18, 2013 at 2:08 pm

      Sounds like the perfect recipe my "quesadilla" addicted daughter would love. Thank you for sharing 🙂

      Reply
    20. Shaina

      November 18, 2013 at 2:29 pm

      My favorite green and favorite squash and ooey gooey mozz cheese...Love!!!!

      Reply
    21. Soni

      November 18, 2013 at 6:07 pm

      Oh this is a great idea and a delicious one too!!Love the spinach in there.Lovely color and flavors 🙂

      Reply
    22. Laura

      November 19, 2013 at 11:27 am

      I love the idea of adding butternut squash to quesadillas, makes it so much healthier sounding. 🙂

      Reply
    23. Katie

      November 19, 2013 at 11:31 am

      Yummm! I have made butternut and spinach enchiladas before, but I think I could really go for the quesadilla version like you have! They look like crispy yet gooey perfection.

      Reply
    24. Cindys Recipes and Writings

      November 20, 2013 at 6:07 am

      Very different for a quesadilla. I do like the squash spinach combo too!

      Reply
    25. Hallie B. (TheWordyBaker)

      November 20, 2013 at 6:33 am

      Delicious! I made these last night for dinner!

      Reply
      • Marjory

        November 21, 2013 at 3:36 pm

        Thanks for sharing! I'm so glad you liked them. I'm going to have them again this week.

        Reply
    26. Marjory

      November 21, 2013 at 3:37 pm

      Thank you to all my #SundaySupper friends for stopping by during this awewsome squashin' event!

      Reply
    27. Maggie

      February 08, 2018 at 5:14 pm

      5 stars
      I hate peeling the butternut squash, but it was totally worth it! These were yummy!

      Reply

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