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Butternut Squash Chile Quesadillas
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course: Appetizer, Main Course, Snack
Servings: 2
  • 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
  1. Preheat oven to 400 degrees.

  2. 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.

  3. Add cooked squash, chiles and optional cayenne pepper to a food processor and blend until smooth.

  4. TASTE! Adjust seasonings if necessary.

  5. Heat skillet over med-high high and spray with non stick cooking spray.

  6. Place tortilla in skillet and spread half the squash mixture (less if your squash was on the bigger side) on the tortilla.

  7. Sprinkle half of the feta on top of the squash.

  8. Scatter microgreens or cilantro and top with tortilla.

  9. Let cook for 2-3 min until golden brown. 

  10. Spray top with cooking spray and flip. Cook another 2-3 min.

  11. Slice and serve hot!