2cupsbutternut squashpeel and diced into ½ inch cubes, see notes for preparing with frozen butternut squash cubes.
1.5Tablespoonolive oil
2teaspoonsbutter
6ouncesbaby spinach or kale leaveshard stalks and stems removed
16flour tortillas (low-carb)6 inch size or 4 burrito-sized tortillas
2cupsmozzarella cheeseshredded
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. Remove from heat and set aside.
Add spinach leaves and saute for about 3 minutes more or until the spinach is wilted. 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.
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. Repeat 3 more times.
Lightly coat the bottom of a clean skillet with remaining olive oil and heat to a medium temperature. Add each quesadilla to the skillet and toast for 2-3 minutes on each side, or until lightly browned and crisp. Use a large spatula to carefully flip halfway through.
Cut quesadillas into triangles using a pizza cutter and enjoy.
Notes
Expert tips:
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 flour tortillas, add butternut squash and cheese to one side of the tortilla and fold it over.
If serving a crowd, use a griddle so the quesadillas are done 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 it's time to flip it to the other side.
Shortcuts:
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.
Refrigerator. Quesadilla filling can be refrigerated for 3-5 days or stored in the freezer for about 2 months. Store assembled and cooked quesadillas in the refrigerator for up to 3 days.
Reheat. Reheat defrosted filling in the microwave until heated through, then assemble and cook as you usually would. Warm leftover quesadillas over medium-low heat in a skillet until heated through and crisp.
Make-ahead. Prepare butternut squash cubes in advance to speed up the cooking process.