Butternut Squash and Spinach Quesadillas

Butternut Squash and Spinach Quesadillas 

5

Butternut squash and spinach quesadillas are a sublime fall treat, except that they're not a dessert at all but rather a delicious meatless meal or appetizer.

Ingredients

• 4 cups of butternut squash, peel and diced into small 1/2 inch size cubes
• 1 Tablespoon olive oil
• 1 teaspoon butter (or vegan substitute) + more for frying flour tortillas
• 6 ounce bag baby spinach leaves
• 16 six inch flour tortillas or 8-12 eight inch ones
• 2 cups mozzarella cheese (or vegan substitute), shredded

Instructions

1. Heat olive oil and 1 teaspoon of butter over medium-high heat.
2. Add butternut squash and saute for about 5-7 minutes or until squash is just about fork tender.
3. Add spinach leaves and saute for about 3 minutes more or until spinach has wilted. Remove from heat.
To assemble each quesadilla
4. Butter one side of the tortilla and place it butter-side down in a clean pan that has been heated over medium heat.
5. Spread about 1/2 cup of butternut squash and spinach mixture over the tortilla.
6. Sprinkle about 1/4 cup of cheese over the top of the squash and spinach.
7. Butter one side of a second tortilla and place it, butter-side up on top of the cheese.
8. When the bottom layer is toasty and the cheese has begun to melt (about 1-2 minutes), flip the tortilla over and toast the other side.
9. Remove from pan and repeat process to make the rest of the quesadillas.
10. Cut quesadillas into triangles using a pizza cutter.

Notes

Butternut squash can be peeled and diced up to two days ahead of time.