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Oct 2,2015

Roasted Butternut Squash Quesadillas

Roasted Butternut Squash Quesadillas

The flavor of Fall certainly seems to be pumpkin each and every year. However, there is another gourd that is excellent for cooking with during these crisp months; butternut squash. This seasonal squash is a great addition to many dishes like soups, risottos, pies and sides, but today we are making it the star of the dish. Behold, the roasted butternut squash quesadilla!

Don’t let this creative recipe scare you away, all the bold flavors of this dish will have you asking for seconds; it’s delicious! The great thing about a quesadilla is it’s versatility, the possibilities are endless. Quesadillas are best made individually, so you can swap out specific ingredients for something a bit healthier or even more indulgent per person. Without further ado, here are the ingredients you will need.

BSQ_Ingredients

 

1/2 Butternut Squash, Diced
Olive Oil
Sea Salt
Pepper
1/2 tsp Butter
10” Tortillas
1 cup Cheddar Jack Cheese, Shredded
1 cup Purdue Chicken Selects, Sliced
1 Avocado
1/2 cup Mild Salsa

(Usually makes 4 quesadillas.)

Preparing the Butternut Squash

  1. Preheat your oven to 400ºF
  2. Butternut squash is a very thick fruit (yes, fruit) and can be difficult to cut through without a sharp chef’s knife. We recommend buying the squash pre-diced or halved at your local supermarket, if it’s available. Either way, you’ll need to cut the squash into 1/2 to 1-inch thick cubes.
  3. Layer the diced squash on a baking sheet and drizzle with olive oil, a pinch of salt, and pepper.
  4. Bake in the oven for about 25 minutes.

BSquash

Making the Quesadilla

  1. Begin by preparing your toppings; slice your pre-cooked chicken and avocado. Thin strips are best so the quesadilla will be easier to handle. (TIP: If you don’t want chicken, black beans are a tasty alternative!)
  2. In a large frying pan, add the butter over medium heat. Swirl around to coat the pan. This is going to give the quesadilla a crispy texture.
  3. Once the butter has melted, add one tortilla to the pan and coat it entirely with the shredded cheese. Be liberal, this will be the glue that holds everything together.
  4. After the cheese has started melting, place your butternut squash, chicken, avocado, and salsa on half of the tortilla. Feel free to add any other toppings you choose, spinach works really well in this recipe too! Just remember, this is a quesadilla and not a sandwich, so don’t pile it high.
  5. After the toppings are added, wait until the tortilla comes away easily from the pan and fold the plain half over. Squish it down, making sure the cheese is sealing the edges together.
  6. Once both sides of your quesadilla are browned, transfer it to a cutting board and let it cool before cutting it into thirds. (TIP: If you are making several of these for your family’s dinner, place finished quesadillas in a 200ºF oven to keep warm.)
  7. Plate and enjoy!

Roasted Butternut Squash Quesadilla

This melt in your mouth recipe is one of our favorite Autumn dishes and we hope you give it a try! What are your favorite ingredients to cook with during this season? Share in the comments!

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21 Comments

    • Michelle on October 2, 2015 at 10:37 am

      Thanks, Amber! I hope you’ll give it a try 🙂

      Reply
    • Michelle on October 2, 2015 at 10:35 am

      Thanks, Kate! The avocado adds a creamy texture which makes these melt in your mouth!

      Reply
    • Michelle on October 2, 2015 at 10:36 am

      Thanks, Tanya! Even though you’re not a fan of butternut squash, it gets so tender in this recipe and adds a nice texture mixed with the other ingredients.

      Reply
  5. Jennifer- yourstrulyjenn on October 2, 2015 at 2:35 pm

    Michelle,
    This is very unique and sounds really good. I don’t know if I can trick my kids into trying it, but I surely will.
    Jenn

    Reply
    • Michelle on October 2, 2015 at 5:53 pm

      Thanks, Jenn! I really hope you’re able to trick your kids into trying this 😉 I was a bit skeptical at first too. Now we make these at least 2-3 times a month when the squash is in season!

      Reply
    • Michelle on October 2, 2015 at 5:54 pm

      Thanks, Danielle! Actually making the quesadillas is simple, it’s the prep work that takes the most time. Hope you try it and enjoy!

      Reply
    • Michelle on October 2, 2015 at 5:56 pm

      I actually replicated this recipe from a local restaurant, so I hear ya! It sounds a bit weird at first but you’ll become hooked 😉

      Reply
  9. Rae on October 2, 2015 at 7:21 pm

    These butternut squash quesadillas sound so good! I am such a sucker for anything involving butternut squash! Would love to know if these would also taste good with vegan cheese!

    Rae | Love from Berlin

    Reply
    • Michelle on October 2, 2015 at 10:18 pm

      Thanks, Rae! I’m sure these would be great with vegan cheese – the vegetarian restaurant that originally inspired this recipe always offers a vegan option. It’s their best seller! If you try it that way, let me know how it is! 🙂

      Reply
  10. Katie Elizabeth on October 4, 2015 at 2:20 pm

    OMG, yummm! Butternut squash + quesadilla’s = two of my favorite things! I can’t wait to try this!

    Reply
  13. Ron Carrier on October 5, 2015 at 10:26 am

    I am your newest follower and a lover of quesadillas. These sound and look amazing. They will be made very soon…. Thanks.

    Reply
    • Michelle on October 5, 2015 at 10:40 am

      Thanks, Ron! Enjoy your quesadillas, hope to see pictures! 🙂

      Reply

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