Get ready to transform your ordinary weeknight dinner into a culinary adventure with these mouthwatering Butternut Squash Quesadillas! Imagine the sweet, velvety butternut squash perfectly caramelized with golden onions, nestled between crispy tortillas and melted cheese - this isn't just a recipe, it's a flavor explosion that will make your taste buds dance with joy. Whether you're a vegetarian looking for a satisfying meal or simply someone who loves incredible food, these quesadillas are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, sliced
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp cumin
Instructions
- Begin by preparing your ingredients. Peel the butternut squash and cut it into small cubes, about 1-inch in size. Slice the onion into thin rings or half-moons. Set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the sliced onion. Sprinkle a pinch of salt over the onions to help draw out moisture. Cook the onions, stirring occasionally, until they become soft and caramelized, about 10-15 minutes. If they start to stick to the pan, add a splash of water or more oil to deglaze.
- While the onions are caramelizing, in another pot, bring water to a boil and add the cubed butternut squash. Cook for about 8-10 minutes, or until the squash is tender when pierced with a fork. Drain the squash and set aside.
- Once the onions are caramelized, add the cooked butternut squash to the skillet. Stir in the cumin, and season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove from heat.
- In a separate large skillet, heat the remaining tablespoon of olive oil over medium heat. Place one flour tortilla in the skillet. On one half of the tortilla, spread a portion of the butternut squash and caramelized onion mixture. Top with a generous amount of shredded cheese.
- Fold the tortilla in half to cover the filling. Cook for about 2-3 minutes on one side, or until the tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla and cook for another 2-3 minutes on the other side.
- Once cooked, remove the quesadilla from the skillet and let it rest for a minute. Repeat the process with the remaining tortillas and filling.
- Cut each quesadilla into wedges and serve warm. Enjoy your Butternut Squash Quesadilla with a side of salsa, guacamole, or sour cream if desired.
Tips
- Cut your butternut squash into uniform cubes to ensure even cooking
- Take your time caramelizing the onions - low and slow is the secret to deep, rich flavor
- Use a non-stick skillet to prevent sticking and achieve that perfect golden-brown crisp
- Don't overload your tortillas - too much filling can make them difficult to flip
- Let the quesadillas rest for a minute after cooking to help the cheese set and make cutting easier
- Experiment with different cheese blends like a mix of cheddar and Monterey Jack for extra complexity
- Serve immediately for the best texture and melted cheese experience
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 45mg
