Butternut Squash Quesadillas
- 2 tsp oil
- 1 medium onion, thinly sliced
- 1 large red bell pepper (or two small), thinly sliced
- ½ tsp cumin
- ½ tsp oregano
- 1 package Earthbound Farm frozen butternut squash
- 1-2 cups Earthbound farm baby spinach
- 6 flour tortillas (I like the uncooked ones in the refrigerated section best)
- 8 oz organic shredded cheese (Mexican blend, Monterey Jack or Cheddar)
- Heat oil over medium heat in a medium-sized skillet.
- Add onion and sauté 3-5 minutes or until soft.
- Sprinkle with salt and add sliced bell pepper. Saute another 3-5 minutes.
- Stir in cumin and oregano and remove from heat.
- Heat butternut squash according to package directions (I microwave it), then drain well.
- Heat a griddle or another skillet over medium heat.
- Place a tortilla on the griddle and sprinkle with cheese (if using uncooked tortillas, cook for 30 seconds each side before sprinkling with cheese).
- Top the cheese with some of the onion & pepper mixture, some squash cubes and a small handful of spinach leaves.
- Fold tortilla in half and cook until cheese is completely melted and veggies are hot.
- Cut into wedges and serve with salsa, sour cream, avocado and/or warm refried beans.
Serving size: 1-2 quesadillas
Recipe by Eating Made Easy at https://eating-made-easy.com/butternut-squash-quesadilla/
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