Best 2 Butternut Squash Quesadilla Recipes

Indulge in the culinary delight of butternut squash quesadillas, a vegetarian dish that bursts with autumnal flavors and offers a delightful fusion of textures. With three variations to choose from, this recipe article caters to diverse preferences. The classic butternut squash quesadilla features a combination of roasted butternut squash, black beans, and cheese, enveloped in a crispy tortilla. For a touch of spice, the spicy butternut squash quesadilla incorporates diced jalapeños and a sprinkle of chili powder to create a tantalizing heat. Finally, the vegetarian butternut squash quesadilla caters to those with dietary restrictions, featuring a filling of roasted butternut squash, sautéed zucchini, and a blend of flavorful cheeses. Each variation promises a unique taste experience, making these quesadillas perfect for a satisfying lunch, dinner, or even a flavorful snack.

Here are our top 2 tried and tested recipes!

BUTTERNUT SQUASH QUESADILLA

Butternut Squash Quesadilla image

Hearty butternut squash is often roasted as a seasonal side dish, but a whole one might yield too much for a single meal. This double-cheese quesadilla is a great way to use the leftovers.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 30m

Number Of Ingredients 7

Ingredients

1 cup mashed roasted butternut squash
1/2 cup crumbled goat cheese (about 2 ounces)
8 (8-inch) flour tortillas
1/2 cup chopped pickled jalapenos
2 cups shredded low-moisture mozzarella, such as Polly-O (4 ounces)
2 tablespoons unsalted butter
Pico de gallo, for serving

Steps:

In a medium bowl, mix together squash and goat cheese.
For each quesadilla, spread one tortilla with one-quarter of squash mixture (about 1/3 cup), then sprinkle with 2 tablespoons jalapenos and 1/2 cup mozzarella.
In a large nonstick skillet, heat 1/2 tablespoon butter over medium until bubbling. Add prepared tortilla to skillet, cheese side facing up. Top with second tortilla. Cook, flipping once, until cheese is melted and tortillas are golden, 2 to 3 minutes per side. Repeat with remaining tortillas. Cut into wedges; serve immediately, with pico de gallo.

BUTTERNUT SQUASH AND GOAT CHEESE QUESADILLA

Butternut Squash and Goat Cheese Quesadilla image

I had a version of this at a restaurant recently and decided to try recreating it at home. I'm posting the recipe as I made it (and enjoyed it), but might suggest if someone is feeling adventuresome that they might add a dash of nutmeg and/or cayenne to the squash while it is cooking.

Provided by Traci Coleman

Time 45m

Number Of Ingredients 14

Ingredients

CARAMELIZED ONIONS
2 large yellow onions
2 Tbsp butter
1 Tbsp olive oil
1 tsp sugar
salt and pepper
ADDITIONAL INGREDIENTS
1 butternut squash, about 1 1/2 - 2 lbs
2 Tbsp butter
salt and pepper
flour tortillas
goat cheese
monterey jack cheese
sour cream and sliced avocado, if desired

Steps:

1. In large skillet over medium-high heat, melt 2 tablespoons of butter with olive oil. While heating, slice onions.
2. Add onions to skillet. Add salt, pepper and sugar. Stir occasionally. As onions start to brown, as shown in picture, stir more frequently to avoid burning. Full caramelization will take about 20 minutes or so.
3. While onions are cooking, place whole butternut squash in microwave for 2-3 minutes to make it easier to handle. Cut off top and bottom of the squash. If you have a sharp vegetable peeler, you can use it to remove the peel; otherwise use a knife. Cut the neck of the squash off from the rounded bottom. Then cut the rounded bottom in half and remove the seeds.
4. Cut the squash into about 1" cubes. Melt butter, and add squash to skillet; salt and pepper the squash. Cook until squash is slightly browned and has softened (much like if you were making potatoes).
5. Place a flour tortilla onto a griddle or skillet. Start building your quesadilla by adding as much or as little of the ingredients as you like. First, add the caramelized onion.
6. Add some of the squash and top with crumbled goat cheese. Add a sprinkle of monterey jack cheese. Fold tortilla over in half and brown both sides, allowing cheeses to melt.
7. Serve with side of sour cream and slices of avocado.

Tips:

For a creamier quesadilla, use full-fat dairy products.
If you don't have a grill, you can cook the quesadillas in a skillet over medium heat.
To make the quesadillas ahead of time, cook them according to the recipe and then let them cool completely. Store the quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350 degrees Fahrenheit and bake the quesadillas for 10-12 minutes, or until heated through.
For a vegan quesadilla, use plant-based cheese and milk.
Feel free to add other vegetables to the quesadilla, such as bell peppers, onions, or mushrooms.

Conclusion:

Butternut squash quesadillas are a delicious and easy-to-make meal that is perfect for lunch or dinner. They are also a great way to use up leftover butternut squash. With a few simple ingredients, you can create a flavorful and satisfying quesadilla that the whole family will enjoy. So next time you're looking for a quick and easy meal, give butternut squash quesadillas a try.