Butternut Squash Quesadillas

These savory Butternut Squash Quesadillas are absolutely delicious! Very easy to make and packed full of flavor. A must for Quesadilla lovers!

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 Allergy Warning

🧀 What is a Quesadilla

A quesadilla is a Mexican dish consisting of a tortilla filled primarily with cheese, and sometimes meats, beans, and spices, 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.

📋 Gather your Ingredients

You will need the following ingredients to make this Butternut Squash Quesadillas recipe (see recipe card for quantities): Butternut Squash, Yellow Onion, Unsalted Butter, Light Brown Sugar, Flour Tortilla, Fontina Cheese and Pecans.

🥣 How to 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.

📖 Recipe