Sublime, buttery, cheesy and over-the-top delicious. We’re talking about 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.
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.
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.
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 1/2 cup of butternut squash and spinach and then sprinkle about 1/4 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.
Remove the quesadillas to a plate and cut them into triangles with a pizza cutter. Enjoy!
Butternut Squash and Spinach Quesadillas
Ingredients
- 4 cups butternut squash peel and diced into small 1/2 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 1/2 cup of butternut squash and spinach mixture over the tortilla.
- Sprinkle about 1/4 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
Nutrition
Renee
Yes, two is better than one however I’ll take three of these tasty quesadillas.
Paula @ Vintage Kitchen Notes
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!
Jennifer @ Peanut Butter and Peppers
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!
Lane @ Supper for a Steal
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.
Susan 30A EATS
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! 🙂
Heather // girlichef
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. 😉
Shannon R
I think even the pickiest eaters would eat this! Thanks for the great recipe.
ATasteOfMadness
Oh my goodness. I love quesadillas. This is my kind of food 🙂
Dorothy at Shockingly Delicious
Lunch! I can see this with any number of green vegetables.
Liz
Whoa, I love how thick and packed full of goodness your quesadillas are! They look sensational!
Tara
What a fantastic idea to put squash in a quesadilla, brilliant!! Love the Pioneer woman. Your quesadillas are gorgeous, love the pictures!!
Dina
i’m looking for more creative ways to eat vegetables. this sounds great!
Sarah
I could kill for this!
kathia Rodriguez
This is brilliant, delicious vegetarian dish.
Stacy
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!
Brianne @ Cupcakes & Kale Chips
This is brilliant! My 3 year old would love it.
[email protected] & Trinkets
You found my savory weakness: spinach and mozz in a crispy tortilla. Plus butternut squash? I’m sold.
Family Foodie
I love this recipe! Butternut squash and spinach sound amazing in a quesadilla. I’m going to have to try these soon!
Bea
Sounds like the perfect recipe my “quesadilla” addicted daughter would love. Thank you for sharing 🙂
Shaina
My favorite green and favorite squash and ooey gooey mozz cheese…Love!!!!
Soni
Oh this is a great idea and a delicious one too!!Love the spinach in there.Lovely color and flavors 🙂
Laura
I love the idea of adding butternut squash to quesadillas, makes it so much healthier sounding. 🙂
Katie
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.
Cindys Recipes and Writings
Very different for a quesadilla. I do like the squash spinach combo too!
Hallie B. (TheWordyBaker)
Delicious! I made these last night for dinner!
Marjory
Thanks for sharing! I’m so glad you liked them. I’m going to have them again this week.
Marjory
Thank you to all my #SundaySupper friends for stopping by during this awewsome squashin’ event!
Maggie
I hate peeling the butternut squash, but it was totally worth it! These were yummy!