Butternut Squash and Spinach Quesadillas
Print

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.
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 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

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

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