This was another “necessity” recipe: utilizing what we had on-hand to make a really terrific lunch that wasn’t too filling. There’s a bit of prep needed but it is very tasty and can have many flexible options added to it (mushrooms, beans, avocado) or just left to its own devices.


For 3 to 4 medium quesadillas, you will need: 1/2-1  cup Tomato and Garlic Jam (check out the previous post for this make-ahead recipe), 1-2 cups butternut squash (peeled, seeds removed and curt into 1″ chunks), 1 cup shredded sharp cheddar cheese, 1/2 cup shredded parmesan cheese,  x8 medium flour tortillas, 2 Tbsp olive oil, 1/2 tsp ground cumin, 1 tsp chili powder, salt and pepper.

Preheat the over to 425.

In a medium bowl, combine chopped butternut squash with 1 Tbsp oil, cumin, chili powder and salt and pepper to taste. Toss well so that everything is well covered. Spread evenly onto a lightly greased baking dish and roast for 15-20 mins, turning once or twice, until browned. Remove from oven and set aside. Save the roasting pan and its oil.

Reduce oven heat to 375.

Add the remaining 1 Tbsp oil to a skillet over medium heat and place a tortilla in the center. Evenly and in single layers, add shredded cheddar, butternut squash, tomato jam and parmesan. Then place a second tortilla on top. Cook over medium heat until the tortillas are just starting to brown and the cheese to melt, about 5-8 mins, then gently and carefully turn over on to the other side. Cook another 5-8 mins on the second side. Slide onto a lightly greased baking sheet (it can be the same one you used to roast the squash). Do the same for the other quesadillas, adding more oil if you need it, top all with the remaining cheeses and then place the roasting pan into the oven until all of the cheeses are melted – about 8-10 mins.

Serve on their own or with a dollop of sour cream and/or slice avocado on top.

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