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.
1/2 Butternut Squash, Diced
1/2 tsp Butter
1 cup Cheddar Jack Cheese, Shredded
1 cup Purdue Chicken Selects, Sliced
1/2 cup Mild Salsa
(Usually makes 4 quesadillas.)
Preparing the Butternut Squash
- Preheat your oven to 400ºF
- 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.
- Layer the diced squash on a baking sheet and drizzle with olive oil, a pinch of salt, and pepper.
- Bake in the oven for about 25 minutes.
Making the Quesadilla
- 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!)
- 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.
- 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.
- 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.
- 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.
- 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.)
- Plate and enjoy!
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!