Best 4 Roasted Butternut Squash Spinach And Mozzarella Quesadillas Recipes
Are you in search of a delightful and wholesome dish that combines the flavors of roasted butternut squash, spinach, and mozzarella cheese? Look no further! Our roasted butternut squash, spinach, and mozzarella quesadillas are a perfect blend of flavors and textures, sure to tantalize your taste buds. This delectable dish features a combination of roasted butternut squash, wilted spinach, and melted mozzarella cheese, all wrapped in a crispy tortilla. Each bite offers a delightful symphony of flavors, from the sweet and nutty butternut squash to the earthy spinach and the gooey mozzarella cheese. Accompanied by an array of dipping sauces, these quesadillas make for a versatile and satisfying meal. Whether you're seeking a quick and easy lunch or a hearty dinner, these roasted butternut squash, spinach, and mozzarella quesadillas are sure to hit the spot!
Here are our top 4 tried and tested recipes!
BUTTERNUT SQUASH QUESADILLA
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
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.
ROASTED BUTTERNUT SQUASH
For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.
Provided by Ina Garten
Categories side-dish
Yield 4 to 5 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
ROASTED BUTTERNUT SQUASH WITH ONIONS, SPINACH, AND CRAISINS®
A delicious deviation from the typical squash preparation, this recipe has kind of a nutty flavor with or without the nuts. Good as-is, but of course each person can salt and pepper their own serving to taste. The leftovers are good served as a cold salad if you don't like the cooked spinach that results from re-heating. Almonds and walnuts can be used in addition to or instead of the pecans.
Provided by Marcia
Categories Side Dish Vegetables Greens
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
- Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
- Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
- Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 29.5 g, Fat 9.5 g, Fiber 5.2 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 19.1 mg, Sugar 10.5 g
SPICY BUTTERNUT SQUASH PASTA WITH SPINACH
Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.
Provided by Yasmin Fahr
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large covered pot of heavily salted water to a boil.
- Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
- Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
- When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
- Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
- Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.
Tips:
- Choose the right butternut squash: Look for a squash that is heavy for its size and has a deep orange color. Avoid squash that has blemishes or soft spots.
- Roast the butternut squash properly: Roasting the butternut squash brings out its natural sweetness and flavor. To roast the squash, preheat your oven to 400 degrees Fahrenheit and toss the squash cubes with olive oil, salt, and pepper. Roast the squash for 20-25 minutes, or until it is tender and slightly caramelized.
- Use fresh spinach: Fresh spinach is best for this recipe. If you don't have fresh spinach, you can use frozen spinach, but be sure to thaw it and squeeze out any excess water before using.
- Use high-quality mozzarella cheese: The quality of the mozzarella cheese you use will make a big difference in the flavor of the quesadillas. Look for a mozzarella cheese that is made with whole milk and has a creamy, milky flavor.
- Serve the quesadillas immediately: Quesadillas are best served immediately after they are made. This will ensure that the cheese is melted and gooey and the tortillas are still crispy.
Conclusion:
Roasted butternut squash, spinach, and mozzarella quesadillas are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The roasted butternut squash adds a sweet and savory flavor to the quesadillas, while the spinach and mozzarella cheese provide a creamy and gooey texture. These quesadillas are sure to be a hit with everyone who tries them!
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