This quesadilla is one of my favorite ways to have Audrey experience the delicious, earthy taste of butternut squash. Roasted until caramelized and sweet, tossed with fresh cilantro, and topped with melted cheese, I can’t imagine a more fun way for kids to explore one of this seasons best vegetables. A perfect (and healthy) lunch for toddlers, kids….and adults.
Roasted Butternut Squash Quesadilla
12 months + up
Makes 4 quesadillas
1 small butternut squash, peeled, seeded, and diced
1 tablespoon extra virgin olive oil, plus more for brushing tortillas
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
Pinch of chipotle chili powder if you’re feeling fiesty
4 8″ tortillas (soft taco size) – preferably whole grain/wheat
1/4 cup chopped fresh cilantro
1 ½ cups finely shredded cheddar and jack cheese
Preheat oven to 425. Toss butternut squash with olive oil, salt, cumin, pepper, and chili powder if using. Roast in a single layer on parchment lined baking sheet for 25-30 minutes or until tender and caramelized around the edges. It may look burned in some parts, but those are the best and sweetest bits. Put roasted squash into a large bowl and mash with a fork until smooth. Fold in cilantro.
Lightly brush both sides of each tortilla with olive oil. Heat a nonstick skillet over medium-high heat. Add tortilla and let one side slightly crisp up. Flip over and on one half of the tortilla add 1/4 cup cheese, 1/4 cup squash mixture and top with an additional sprinkling of cheese. Fold in half like a taco and lightly press down. When the cheese is melted and both sides are lightly golden, remove quesadilla from the skillet. Work in batches. Once quesadillas are done, cut each into four wedges. Serve with sour cream, greek yogurt, or guacamole if desired.
Depending on the size of the squash you use, you will probably have some mash leftover – use it as a side dish, tossed with pasta, on pizza, or folded into mac and cheese.