Butternut Squash and Blue Cheese Quesadillas
Discover a bold twist on classic quesadillas with these irresistible Butternut Squash and Blue Cheese Quesadillas, a perfect fusion of sweet, smoky, and tangy flavors. Roasted butternut squash, caramelized to perfection with cumin and smoked paprika, pairs beautifully with the sharp, creamy tang of crumbled blue cheese and the gooey stretch of melted mozzarella. Fresh baby spinach adds a pop of color and a nutritious touch, all tucked into lightly crisped flour tortillas for an unbeatable combination. Ready in just 40 minutes, these golden, cheesy triangles are ideal for weeknight dinners, party appetizers, or relaxed weekend meals. Serve them warm with your favorite dips—like sour cream or guacamole—for an elevated spin on comfort food that’s sure to impress. Perfect for anyone looking to spice up their vegetarian recipe collection!
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Recipe Information
Ingredients
- 2 cups (diced) butternut squash
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 medium flour tortillas
- 0.5 cup (crumbled) blue cheese
- 1 cup shredded mozzarella cheese
- 1 cup baby spinach
- 2 tablespoons butter
Instructions
Preheat your oven to 400°F (200°C).
In a bowl, toss the diced butternut squash with olive oil, ground cumin, smoked paprika, salt, and black pepper until evenly coated.
Spread the seasoned squash on a baking sheet lined with parchment paper and roast in the oven for 20 minutes or until tender and slightly caramelized.
Remove the squash from the oven and set aside to cool slightly.
Heat a large skillet or griddle over medium heat.
Take one flour tortilla and sprinkle a thin, even layer of shredded mozzarella cheese on half of it.
Top the mozzarella cheese with a few pieces of roasted butternut squash, a sprinkle of crumbled blue cheese, and a handful of baby spinach.
Fold the tortilla in half to cover the filling.
Add 1/2 tablespoon of butter to the hot skillet and let it melt. Place the folded quesadilla in the skillet and cook for 2-3 minutes on one side or until golden and crisp.
Flip the quesadilla carefully and cook for another 2-3 minutes on the other side, adding more butter if necessary.
Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute before slicing into wedges.
Repeat the process with the remaining tortillas and filling ingredients.
Serve warm, optionally with your favorite dipping sauces such as sour cream, salsa, or guacamole.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 3875 mg | 168% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 8.9 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1634 mg | 126% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1444 mg | 31% | |
*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.
