Roasted Butternut Squash Quesadillas
- 4 Cups Butternut Squash Cubed
- 2 Tsp Brown Sugar
- 2 Tbsp Olive Oil
- 1 Tsp Cumin Ground
- 1 Small Onion Cut into 1/2" Slices
- 1/2 Tsp Salt
- 1/2 Cup Goat Cheese Crumbled
- 1/2 Cup Monterey Jack Cheese Shredded/Crumbled
- 8 8-10" Tortillas
- 1-2 Tbsp Paprika To Taste
- Salsa Salsa can be a homemade recipe, store bought, or the dip for the quesadillas can be anything you’d like!
- Preheat oven to 350°F.
- Combine brown sugar, maple syrup, olive oil,
cumin, salt, and optional paprika in a bowl and stir until marinade is mixed
- Line a baking pan with foil (or if using a
grill use a foil pan), placing the cubed butternut squash and chopped onion on it,
then drizzle the marinade over top, and gently toss vegetables until all are
coated in the marinade. Once coated, spread out the vegetables across the pan.
- Allow vegetables to roast for 25–30
minutes, or until the squash is golden brown and tender. Once cooked, remove
from oven and let rest for 5 minutes.
- Place roasted vegetables in a bowl and use a
masher to turn the butternut squash and onion into a chunky paste.
- In another lined pan arrange 2–3 tortillas at a
time, place in the oven for 1 minute and promptly remove — this is to warm the
tortillas for preparation/serving.
- Place desired portion of vegetable mixture onto
4 tortillas, then divide the cheeses evenly across the tortillas as well. Place
remaining 4 tortillas over top of the cheese and press down very gently.
- Heat stove medium-high heat, allowing pan to
warm as stove heats. Place quesadilla(s) on a pan, allowing to cook for 2–3
minutes on each side — cheese should be melted. Once cheese is melted and the
quesadillas have browned nicely, you are ready to serve!