Butternut Squash Quesadillas Recipe

Butternut squash quesadillas are an easy, cheesy, over-the-top delicious vegetarian fall dish that's ready in 30 minutes.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 285kcal

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

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.

See Step-by-Step Pictures above!

Low-carb notes: The type of tortilla used can significantly change the nutritional estimate.

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 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.

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.
Use butternut squash puree. Mix with wilted spinach.

Storage:

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.