Squash Quesadilla
Elevate your quesadilla game with this irresistible Squash Quesadilla recipe! Featuring tender, oven-roasted butternut squash seasoned with smoky cumin and chili powder, these quesadillas are bursting with a unique blend of sweet and savory flavors. Layered with gooey cheddar and Monterey Jack cheeses inside crispy, golden tortillas, they strike the perfect balance of creamy and crunchy. A touch of fresh cilantro makes for an aromatic finishing garnish, while optional sides like sour cream and salsa add a refreshing, zesty flair. Perfect as a hearty vegetarian entrée or a delicious appetizer, these quesadillas are easy to prepare in under 40 minutes and deliver bold, crave-worthy flavors in every bite.
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Recipe Information
Ingredients
- 2 cups butternut squash (peeled, deseeded, and cubed)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces all-purpose flour tortillas (8-10 inches)
- 1.5 cups shredded cheddar cheese
- 1.5 cups shredded Monterey Jack cheese
- 2 tablespoons butter (optional, for toasting tortillas)
- 2 tablespoons cilantro (chopped, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup salsa (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the cubed butternut squash, olive oil, ground cumin, chili powder, salt, and black pepper. Toss until the squash is evenly coated.
Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
Remove the roasted squash from the oven and mash it gently with a fork, leaving some texture. Set aside.
Place a tortilla on a clean, flat surface. Spread 1/4 of the mashed squash evenly over half of the tortilla.
Sprinkle 1/4 cup of shredded cheddar cheese and 1/4 cup of shredded Monterey Jack cheese on top of the squash layer.
Fold the tortilla in half to create a half-circle. Repeat with the remaining tortillas, squash, and cheese.
Heat a large skillet or griddle over medium heat. If desired, add a small amount of butter to the pan for extra flavor.
Cook each quesadilla for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted. Use a spatula to carefully flip each quesadilla.
Once all the quesadillas are cooked, cut them into wedges. Garnish with chopped cilantro.
Serve warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 454 mg | 152% | |
| Sodium | 5627 mg | 245% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 22.7 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 3031 mg | 233% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2261 mg | 48% | |
*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.
