Butternut Squash and Spinach Quesadillas

Butternut Squash and Spinach Quesadillas

I was intrigued by the Pioneer Woman’s Butternut Squash and Kale Quesadillas recipe. A squash-filled flour tortilla would be in keeping with for our weekly Tex-Mex Tuesday tradition, yet was the perfect fall twist. (And, I’m always looking for ways to keep our Tuesday menu fresh and new.)

I switched out the kale for spinach and left off the chili powder (otherwise, I would have to eat ALL of the quesadillas at our house.) So, I can’t speak to the deliciousness of the original recipe, although I’m sure it is awesome. But, these buttery fried tortillas filled with sauteed butternut squash, spinach and mozzarella cheese (or a vegan substitute for my darling daughter) are divine.

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.

Prep Time:15 mins

Cook Time: 25 mins

Total Time: 40 mins

Course: Main Course

Cuisine: American

Servings: 4 servings

Calories: 435kcal


          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


1.           Heat olive oil and 1 teaspoon of butter over medium-high heat.

2.           Add butternut squash and saute for about 5-7 minutes or until squash is just about fork tender.

3.           Add spinach leaves and saute for about 3 minutes more or until spinach has wilted. Remove from heat.

To assemble each quesadilla

1.           Butter one side of the tortilla and place it butter-side down in a clean pan that has been heated over medium heat.

2.           Spread about 1/2 cup of butternut squash and spinach mixture over the tortilla.

3.           …..

4.           ….

Full Recipe:Click Here



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