Squash Quesadilla

Elevate your quesadilla game with this irresistible Squash Quesadilla recipe! Featuring tender, oven-roasted butternut squash seasoned with smoky cumin and chili powder, these quesadillas are bursting with a unique blend of sweet and savory flavors. Layered with gooey cheddar and Monterey Jack cheeses inside crispy, golden tortillas, they strike the perfect balance of creamy and crunchy. A touch of fresh cilantro makes for an aromatic finishing garnish, while optional sides like sour cream and salsa add a refreshing, zesty flair. Perfect as a hearty vegetarian entrée or a delicious appetizer, these quesadillas are easy to prepare in under 40 minutes and deliver bold, crave-worthy flavors in every bite.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups butternut squash (peeled, deseeded, and cubed)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 pieces all-purpose flour tortillas (8-10 inches)
• 1.5 cups shredded cheddar cheese
• 1.5 cups shredded Monterey Jack cheese
• 2 tablespoons butter (optional, for toasting tortillas)
• 2 tablespoons cilantro (chopped, for garnish)
• 0.5 cup sour cream (optional, for serving)
• 0.5 cup salsa (optional, for serving)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a mixing bowl, combine the cubed butternut squash, olive oil, ground cumin, chili powder, salt, and black pepper. Toss until the squash is evenly coated.

Step 3

Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.

Step 4

Remove the roasted squash from the oven and mash it gently with a fork, leaving some texture. Set aside.

Step 5

Place a tortilla on a clean, flat surface. Spread 1/4 of the mashed squash evenly over half of the tortilla.

Step 6

Sprinkle 1/4 cup of shredded cheddar cheese and 1/4 cup of shredded Monterey Jack cheese on top of the squash layer.

Step 7

Fold the tortilla in half to create a half-circle. Repeat with the remaining tortillas, squash, and cheese.

Step 8

Heat a large skillet or griddle over medium heat. If desired, add a small amount of butter to the pan for extra flavor.

Step 9

Cook each quesadilla for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted. Use a spatula to carefully flip each quesadilla.

Step 10

Once all the quesadillas are cooked, cut them into wedges. Garnish with chopped cilantro.

Step 11

Serve warm with sour cream and salsa on the side, if desired.

Nutrition Facts

Serving size	(1321.5g)

Amount per serving	% Daily Value*
Calories	2842.9

Total Fat 191.0g	0%
Saturated Fat 101.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 454.5mg	0%
Sodium 5627.2mg	0%
Total Carbohydrate 185.4g	0%
Dietary Fiber 18.1g	0%
Total Sugars 22.7g
Protein 111.7g	0%

Vitamin D 54.3IU	0%
Calcium 3031.4mg	0%
Iron 12.8mg	0%
Potassium 2261.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 15.4%

Carbs: 25.5%