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Butternut squash quesadillas are an easy, cheesy, and delicious vegetarian fall recipe that's ready in 30 minutes.
Want to give Tex-Mex night a fall twist? Pan-fry buttery tortillas filled with sweet, nutty butternut squash, tender baby spinach (or kale), and lots of gooey cheese.
It was basically impossible for my family not to fall in love with this butternut squash recipe. And now that I'm using keto and low-carb tortillas, I'm totally on board too!
The Pioneer Woman's butternut squash and kale quesadillas inspired this dinner idea many moons ago. I look forward to enjoying it each year, saving extra squash cubes to make delicious pizza and soup as well.
Here's why it's on seasonal repeat at my house:
- It's packed with vegetables.
- It's low-carb if it's made with the right type of tortillas.
- It takes under 30 minutes to make if you use frozen butternut squash or prepare the cubes ahead of time.
- It calls for four main ingredients, which we commonly have on hand.
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Ingredient Notes
Here's what you'll need to make this butternut squash quesadilla recipe:
- Butternut squash - Peel and dice into ½-inch cubes or smaller. The smaller the cubes, the quicker they cook. Less of the filling falls out during the cooking process, too. Ergo...less mess!
- Spinach or kale leaves - Use tender baby greens without a tough center stem. Otherwise, remove stalks.
- Flour tortillas - Any size or type will work in this recipe, including chickpea flour tortillas and low net-carb varieties. The 6-inch size is easy to flip and that's what I used.
- Mozzarella cheese - This mild cheese allows butternut squash to take center stage in this recipe. However, other shredded cheeses, such as Monterey Jack or Colby Jack, would also work.
- Butter and olive oil are used for browning and cooking the quesadillas.
Variations: Add cooked shredded chicken, crock-pot caramelized onions, or black beans.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Shortcuts
Preparing butternut squash cubes can be the most time-consuming part of this recipe. But it doesn't have to be!
- Use frozen butternut squash cubes. Cook in the microwave or boil them to defrost before adding to the recipe.
- Buy fresh butternut squash cubes in the produce area of most grocery stores.
- Prepare butternut squash 3-5 days ahead of time. Store in the refrigerator in an airtight container.
- Use butternut squash puree. Mix with wilted spinach.
How to make Butternut Squash Quesadillas
Use these step-by-step pictures with instructions to see the method:
Step 1
Heat olive oil and butter over medium-high heat. Add the butternut squash, season with salt and pepper, and sauté for 5-7 minutes, or until the squash is tender enough to be pierced with a fork. Next, add spinach leaves and sauté until they are wilted. Remove from heat and set aside.
Note: Raw spinach can overwhelm the pan when added. It will wilt in about 2-3 minutes!
Step 2
Spread a thin layer of butter on the outside of each tortilla. This step helps crisp and brown the outside. Butter can be omitted if desired.
Step 3
To assemble, place one tortilla butter-side down in a lightly oiled skillet heated over medium-high heat. Spread ¼ of the butternut squash and spinach mixture over the top. Sprinkle with cheese and cover with a second tortilla, butter-side up.
Step 4
Toast each quesadilla for 2-3 minutes on each side or until the cheese melts and it's lightly browned and crisp. Use a large spatula to carefully flip halfway through the cooking time. Repeat steps 2-4 for each quesadilla. Cut into triangles with a pizza cutter and enjoy.
Tips for Success
- Leave a little room at the edge of the tortilla for the ingredients to spread during the cooking process. It's best not to overstuff it.
- If using large burrito-sized tortillas, add butternut squash and cheese to one side of the tortilla and fold it over. This size does a good job of containing the ingredients when you flip.
- When serving a crowd, use a large griddle so the quesadillas cook simultaneously.
- Assemble the quesadilla right on the griddle or skillet, leaving less opportunity for the ingredients to spill out.
- As the cheese melts, the two sides will stick together. Keep an eye on the cheese as it cooks to gauge when to flip it to the other side.
Butternut squash quesadillas don't need a topping. But they do pair perfectly with Mexican toppings, including sour cream, easy guacamole, and crema.
Storage and Reheating
- Refrigerator. Store cooked quesadillas in the refrigerator for up to 3 days.
- Reheat. Warm leftover quesadillas over medium-low heat in a skillet until heated through and crisp.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Butternut Squash Quesadillas Recipe
Ingredients
- 1.5 Tablespoon olive oil
- 2 teaspoons butter
- 2 cups butternut squash peel and diced into ½ inch cubes, see notes for preparing with frozen butternut squash cubes.
- 6 ounces baby spinach or kale leaves hard stalks and stems removed
- 16 flour tortillas (low-carb) 6-7 inch size or 4 burrito-sized tortillas
- 2 cups mozzarella cheese shredded
Instructions
- Heat olive oil and 1 teaspoon butter over medium-high heat. Add butternut squash, season with salt and pepper, and saute for about 5-7 minutes or until squash is fork tender.
- Add spinach leaves and saute until the spinach is wilted, about 3 minutes. Remove from heat and set aside.
- Spread a thin layer of butter on the outside of each tortilla. This step helps ensure the outside of each quesadilla is evenly crisped and browned. It can be skipped if desired.
- Wipe the skillet with a paper towel and lightly coat the bottom with the remaining olive oil. Heat to a medium temperature.
- Place one tortilla butter side down (against the pan) and spread ¼ of the butternut squash and spinach mixture over the top. Sprinkle with ½ cup cheese and cover with a second tortilla, butter side up.
- Toast for 2-3 minutes on each side, or until the cheese is melted and the bottom is lightly browned and crisp. Use a large spatula to carefully flip halfway through. Repeat 3 more times.
- Cut quesadillas into triangles using a pizza cutter and enjoy.
Notes
- Leave a little room at the edge of the tortilla for the ingredients to spread during the cooking process. It's best not to overstuff it.
- If using large burrito-sized tortillas, add butternut squash and cheese to one side of the tortilla and fold it over. This size does a good job of containing the ingredients when you flip.
- Use frozen butternut squash cubes. Cook in the microwave or boil them to defrost before adding to the recipe.
- Buy fresh butternut squash cubes in the produce area of most grocery stores.
- Prepare butternut squash 3-5 days ahead of time. Store in the refrigerator in an airtight container.
- Use butternut squash puree. Mix with wilted spinach.
- Refrigerator. Store cooked quesadillas in the refrigerator for up to 3 days.
- Reheat. Warm leftover quesadillas over medium-low heat in a skillet until heated through and crisp.
Nutrition
This recipe was originally published on 11/17/13 and has been updated to improve the reader experience.
Maggie says
I hate peeling the butternut squash, but it was totally worth it! These were yummy!
Hallie B. says
Delicious! I made these last night for dinner!
Marjory says
Thanks for sharing! I'm so glad you liked them. I'm going to have them again this week.
Lane says
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.