Butternut Squash and Kale Quesadillas
Creamy melted cheese meets hearty autumn harvest flavors for a wholesome mealtime treat.
Butternut Squash and Kale Quesadillas: A Seasonal Twist
As the seasons change, it’s wonderful to find new ways to incorporate seasonal ingredients into our meals. One fabulous fall recipe is the butternut squash and kale quesadilla, a delightful twist on traditional quesadillas. This dish is not only delicious but also packed with nutrients from the squash and kale, making it a great choice for a family dinner or a cozy night in.
Ingredients Needed
- Butternut Squash: 2 cups, peeled and diced into ½ inch cubes
- Kale: 4 ounces, stems removed and torn into pieces
- Cheese: Monterey Jack, grated
- Tortillas: 4 large flour tortillas
- Butter and Olive Oil: For cooking
- Seasonings: Salt, pepper, and chili powder
Preparing the Squash
To start, heat 1 tablespoon of butter and olive oil in a large skillet over high heat. Add the butternut squash cubes, sprinkling with salt, pepper, and chili powder. Cook the squash, turning it gently with a spatula, until it reaches a deep golden brown. This step is crucial for bringing out the natural sweetness of the squash and adding a nice smokiness from the chili powder.
Adding the Kale
Once the squash is cooked and set aside, add more butter if needed to the skillet and reduce the heat to medium to medium-high. Add the torn kale and toss it with tongs until it has slightly softened but still retains some crispness. Kale is a great choice for this recipe because it holds up well to cooking without becoming soggy, unlike spinach.
Assembling the Quesadillas
To assemble the quesadillas, first lightly toast the tortillas on both sides in a buttered skillet over medium heat. This step helps them become slightly crispy and ensures they melt well during the cooking process. Then, place a toasted tortilla on a flat surface, sprinkle a generous amount of grated Monterey Jack cheese, followed by a heaping portion of the squash and kale mixture. Top with another toasted tortilla and place the quesadilla in the skillet.
Cooking the Quesadillas
Cook the quesadilla in the skillet over medium heat until the cheese is melted and the tortilla is crispy on both sides. Flip the quesadilla halfway through to ensure even cooking. Once cooked, slice into wedges using a pizza cutter.
Tips and Variations
- Use Frozen Squash: If fresh butternut squash is not available, you can use frozen cubes to save time.
- Substitute Spinach: For a slightly different flavor, replace the kale with spinach, though it will wilt faster.
- Spice It Up: Add some diced onions or bell peppers to the squash for extra flavor.
Frequently Asked Questions (FAQs)
Q: What is the best way to cook butternut squash for this recipe?
A: Cooking the squash over high heat with some chili powder gives it a smoky flavor and nice color.
Q: Can I use other types of cheese?
A: Yes, while Monterey Jack is preferred for its melting properties, you can experiment with other cheeses like mozzarella or cheddar.
Q: How do I store leftover quesadillas?
A: Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet until crispy.
References
- https://www.dinner-mom.com/butternut-squash-and-spinach-quesadillas/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10910/butternut-squash-kale-quesadillas/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11870/butternut-squash-and-kale/
- https://tastykitchen.com/recipes/main-courses/butternut-squash-kale-quesadillas/?print=1%2F
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32945445/butternut-squash-recipes/
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