Description

These Butternut Squash Spinach Quesadillas combine the natural sweetness of roasted butternut squash with nutritious spinach and melted mozzarella cheese inside crispy, golden tortillas. Perfect as a wholesome vegetarian meal or snack, they are packed with flavor from cumin, garlic, and a touch of chili flakes for a mild kick. Ready in under an hour, these quesadillas make a delicious and satisfying dish for any day of the week.

Ingredients

Scale

Vegetables

1 medium butternut squash (about 2 cups), peeled and diced
2 cups fresh spinach, chopped
2 cloves garlic, minced

Other Ingredients

4 large flour tortillas (whole wheat or gluten-free optional)
1 cup shredded mozzarella cheese
1 teaspoon ground cumin
1/2 teaspoon chili flakes (adjust to taste)
2 tablespoons olive oil
Salt and pepper to taste

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Instructions

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into bite-sized pieces. Spread them evenly on a baking sheet, drizzle with 1 tablespoon of olive oil, then season with salt, pepper, and ground cumin. Roast for about 25-30 minutes until tender and lightly caramelized.
Sauté the Spinach: While the squash roasts, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted, seasoning with salt, pepper, and chili flakes to taste. Remove from heat once done.
Combine Filling: Once the butternut squash is roasted, add it to the skillet with the sautéed spinach. Stir gently to combine the flavors evenly.
Assemble Quesadillas: Heat a clean skillet over medium heat. Place one tortilla in the skillet and layer one half with a portion of the butternut squash and spinach mixture, then sprinkle with shredded mozzarella cheese. Fold the other half of the tortilla over the filling to create a half-moon shape.
Cook Quesadillas: Cook the folded quesadilla for 3-4 minutes on each side, or until it is golden brown and the cheese has melted. Repeat the process with the remaining tortillas and filling.
Serve: Cut each quesadilla into wedges and serve warm, optionally accompanied by salsa, guacamole, or sour cream for dipping.

Notes

You can substitute the mozzarella cheese with a dairy-free alternative for a vegan option.
Whole wheat or gluten-free tortillas can be used to suit dietary preferences or restrictions.
Adjust chili flakes amount based on your preferred level of spiciness.
Leftover quesadillas can be refrigerated and reheated in a skillet or oven for best texture.