Everyone in our family loves Mexican food, so we celebrate Taco Tuesday each week (almost always more than once)! I was looking for a new meatless option and had a butternut squash on hand, so decided to use that and try to spice it up.
Butternut squash is wonderful and we really love it cooked several ways. If you’ve never tried it, what are you waiting for?! It’s creamy, sweet and savory at the same time AND good for you!
I was walking through the fresh herb section of the grocery store and found a package of Italian microgreens on sale. I’ve never purchased these before, but they looked fun and since they were only $.99, I couldn’t pass them up! They are really bright, a bit spicy and slightly bitter. Completely full of flavors that will balance these quesadillas out nicely. I found a can of chiles in the pantry and always have a ton of cheese options in the fridge, so we have the makings of a meal here!
Set the oven to preheat to 400 degrees and peel the squash using a potato peeler. If there is too much light colored flesh left, I peel a second time to get that all off.
Next, cut the butternut squash into cubes. Try your best to cut them all similar in size so they cook evenly. Place the squash onto a sheet pan covered in parchment paper for easy clean up and brush lightly with olive oil. Sprinkle with salt and pepper and pop into the oven.
Cook for 20 min or until fork tender.
I like the flavor of the butternut squash roasted in the oven, but you could also boil in some salted water for 10-15 min.
While the squash is cooking in the oven, you can get the other ingredients out and ready to go so when the squash is ready, you can assemble, cook and eat!
I decided to go with feta cheese this time because, well, yum.
Once the squash is fully cooked, remove from the oven and place into a food processor or blender. If you don’t have one, you can mash in a bowl.
Add the can of chiles (I used the whole can, but use to your taste) and give it a spin until it’s creamy and smooth.
IMPORTANT: Taste and adjust your seasonings!
To kick it up a notch, you could add a dash or two of cayenne pepper.
I kicked it up 🙂
Hungry yet? I am! Let’s do this…
Heat a skillet to medium and begin assembly.
You’ll need four tortillas for two quesadillas.
Spray the pan with non-stick spray and place one tortilla down in the pan.
Slather the tortilla with 1/2 of the squash mixture.
Top with some feta.
Sprinkle microgreens on top (do I need fancy kitchen tweezers?!). You could use cilantro if you have that on hand instead. Top with a tortilla and spray with cooking spray. Cook on the first side for 2-3 min, until golden brown and flip.
Cook until it looks golden on the second side, another 2-3 minutes.
Done! Cut into four slices and garnish with feta and microgreens or cilantro.
We loved this with a little chips and roasted salsa on the side!
- 1 butternut squash 1-1/2 lbs
- 1 4.5 oz. can diced chiles
- 4 tortillas
- 1/2 cup feta cheese
- microgreens or cilantro
- cayenne pepper to taste
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Preheat oven to 400 degrees.
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Peel the butternut squash with a vegetable peeler and then cut into cubes.
Place on sheet pan, sprinkle with salt and pepper and pop into the preheated oven for 20 min or until fork tender.
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Add cooked squash, chiles and optional cayenne pepper to a food processor and blend until smooth.
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TASTE! Adjust seasonings if necessary.
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Heat skillet over med-high high and spray with non stick cooking spray.
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Place tortilla in skillet and spread half the squash mixture (less if your squash was on the bigger side) on the tortilla.
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Sprinkle half of the feta on top of the squash.
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Scatter microgreens or cilantro and top with tortilla.
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Let cook for 2-3 min until golden brown.
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Spray top with cooking spray and flip. Cook another 2-3 min.
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Slice and serve hot!
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