Can I use frozen squash for butternut squash and spinach quesadillas?

Yes, you can use frozen butternut squash. However, be sure to roast it directly from frozen at a slightly higher temperature to prevent it from becoming soggy. It may not get as caramelized as fresh squash, but it still tastes great.

What is the best cheese for butternut squash and spinach quesadillas?

A sharp white cheddar or Monterey Jack is ideal. They provide the perfect melt and a flavor profile that complements the sweetness of the squash. Goat cheese also works beautifully if you want a more gourmet, tangy flavor.

How do I store and reheat leftovers?

Store leftover butternut squash and spinach quesadillas in an airtight container in the fridge for up to 3 days. To reheat, use a skillet or a toaster oven to maintain the crispy texture of the tortilla; avoid the microwave as it can make them rubbery.

butternut squash and spinach quesadillas: 5 Reasons You Need Them

Name: Butternut Squash and Spinach Quesadillas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican-inspired
Ingredients: 1 medium butternut squash, peeled and cubed; 2 tablespoons olive oil; 1 teaspoon chili powder; Salt and pepper to taste; 2 cups fresh baby spinach; 2 cloves garlic, minced; 4 large flour tortillas; 2 cups shredded sharp cheddar or Monterey Jack cheese; 1/2 teaspoon smoked paprika

Ingredients

Scale

1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon chili powder
Salt and pepper to taste
2 cups fresh baby spinach
2 cloves garlic, minced
4 large flour tortillas
2 cups shredded sharp cheddar or Monterey Jack cheese
1/2 teaspoon smoked paprika

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Instructions

Step 1: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, chili powder, salt, and pepper on a baking sheet.
Step 2: Roast the squash for 25-30 minutes until tender and caramelized. Remove from oven and let cool slightly.
Step 3: While squash roasts, sauté the garlic and spinach in a small pan over medium heat for 2 minutes until wilted. Season with a pinch of salt.
Step 4: Place a tortilla in a dry skillet over medium heat. Spread a portion of the roasted squash over half of the tortilla, mashing it slightly.
Step 5: Layer the spinach and a generous amount of cheese over the squash. Fold the tortilla in half.
Step 6: Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is fully melted. Repeat for remaining tortillas.
Step 7: Slice into wedges and serve your butternut squash and spinach quesadillas warm with your favorite toppings.

Notes

For a vegan version, use dairy-free cheese and ensure your tortillas are vegan-friendly.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 quesadilla
Calories: 385
Sugar: 4g
Sodium: 520mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 6g
Protein: 14g
Cholesterol: 25mg