So you are probably asking yourself what Butternut Squash Quesadillas taste like. Well it tastes like it sounds, butternut squash with cheese and crunchy nuts.
If you are in a hurry like I often am, many grocery stores carry pre-cut butternut squash. You will need to modify the process just a bit but you will still need to bake them for at least 40 minutes depending on the temperature of your oven.
🥜 Nut Allergies
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
🧀 What is a Quesadilla
A quesadilla is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, beans, and spices, and then cooked on a griddle. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla, particularly in northern Mexico and the United States. You can read more about it here Quesadilla - Wikipedia.
💭 Ingredient Substitution
While the fontina cheese goes perfectly with the caramelized onion, squash and pecans, I realize it may be a little difficult to find. Simply substitute for another cheese that melts well like Provolone, Gouda or Mozzarella Cheese.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make these Butternut Squash Quesadillas: Butternut Squash, Yellow Onion, Unsalted Butter, Light Brown Sugar, Flour Tortilla, Fontina Cheese and Pecans.
🥣 How do I make Butternut Squash Quesadillas
Preheat the oven to 375°F.
Cut the squash in half lengthwise and remove seeds and strings. Place cut side down on an oiled baking sheet and bake 40 to 50 minutes, or until tender. Let cool and cut into ¼ inch pieces.
Heat a skillet to medium-high heat. Add butter, sugar, and the diced onions. Cook until caramelized, about 15 minutes, stirring occasionally.
Lay 4 tortillas on the counter. Spread the following on each, ⅓ cup of fontina cheese, ½ cup of butternut squash, ¼ cup of caramelized onions, ¼ cup of chopped pecans, and another ⅓ cup of fontina cheese.
Slide one of the cheese covered tortillas into a skillet over medium heat. Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cook 1 to 2 minutes, checking frequently until the bottom tortilla has browned.
Carefully flip the quesadilla over and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.
Butternut Squash Quesadillas
Ingredients
- 1 Butternut Squash
- 1 Yellow Onion, diced
- 2 tablespoon Unsalted Butter
- 1 tablespoon Light Brown Sugar
- 8 Flour Tortilla
- 8 oz Fontina Cheese, grated
- 1 Cup Pecans, chopped
Instructions
- Preheat the oven to 375°F.
- Cut the squash in half lengthwise and remove seeds and strings. Place cut side down on an oiled baking sheet and bake 40 to 50 minutes, or until tender. Let cool and cut into ¼ inch pieces.
- Heat a skillet to medium-high heat. Add butter, sugar, and the diced onions. Cook until caramelized, about 15 minutes, stirring occasionally.
- Lay 4 tortillas on the counter. Spread the following on each, ⅓ cup of fontina cheese, ½ cup of butternut squash, ¼ cup of caramelized onions, ¼ cup of chopped pecans, and another ⅓ cup of fontina cheese.
- Slide one of the cheese covered tortillas into a skillet over medium heat. Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cook 1 to 2 minutes, checking frequently until the bottom tortilla has browned.
- Carefully flip the quesadilla over and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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