BUTTERNUT SQUASH QUESADILLA
Hearty butternut squash is often roasted as a seasonal side dish, but a whole one might yield too much for a single meal. This double-cheese quesadilla is a great way to use the leftovers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together squash and goat cheese.
- For each quesadilla, spread one tortilla with one-quarter of squash mixture (about 1/3 cup), then sprinkle with 2 tablespoons jalapenos and 1/2 cup mozzarella.
- In a large nonstick skillet, heat 1/2 tablespoon butter over medium until bubbling. Add prepared tortilla to skillet, cheese side facing up. Top with second tortilla. Cook, flipping once, until cheese is melted and tortillas are golden, 2 to 3 minutes per side. Repeat with remaining tortillas. Cut into wedges; serve immediately, with pico de gallo.
BUTTERNUT SQUASH AND KALE QUESADILLAS
Provided by Ree Drummond : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
- In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.
- In a separate skillet, melt additional butter and lightly brown both sides of the tortillas.
- Build the quesadillas one by one starting with a tortilla, adding a layer of the cheeses and a layer of the squash/kale mixture and ending with a second tortilla. You'll have four quesadillas when you're done.
- Brown each quesadilla on both sides, adding more butter to the pan to make sure the tortillas are nice and golden and yummy. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.
ROASTED BUTTERNUT SQUASH, SPINACH AND MOZZARELLA QUESADILLAS
Roast chunks of butternut squash and tuck them into a gooey quesadilla with sauteed spinach.
Provided by Food Network Kitchen
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven and preheat it to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
- Put the squash in a medium bowl and add 3 tablespoons of the oil, 2 teaspoons of salt and a few grinds of pepper. Mix until the squash is well coated. Divide and spread the squash out in a single layer between the 2 prepared baking sheets. Roast until tender, about 30 minutes.
- Add the remaining 2 teaspoons of oil to a medium skillet over medium-high heat. Add the shallot and cook, stirring, until brown and soft, about 3 minutes. Raise the heat to high and add the spinach with whatever water clings to the leaves and sprinkle with salt and pepper. Stir while incorporating any browned bits from the bottom of the skillet. Cover the skillet and cook until wilted, about 1 minute.
- Lay a tortilla on a work surface and top evenly with 1/2 cup mozzarella. Add 1/4 of the butternut squash and 1/4 of the spinach. Fold tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
- Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and the quesadilla is golden brown, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
- Cut into triangles and serve with guacamole, scallions, salsa and sour cream.
SQUASH AND CHORIZO QUESADILLAS
These quesadillas are perfect for fall. They are stuffed with butternut squash which are at their peak this time of year. You will have some leftover beans. Add them to any salad for extra protein, make some homemade nachos and incorporate the beans into the topping, or turn them into a black bean burger patty. The options are endless for leftover beans!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the chorizo in a large nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until browned, about 4 minutes. Remove to a large bowl, reserving the pan drippings.
- Reduce the heat under the skillet to medium and add the squash, 1/3 cup water and 1/2 teaspoon salt; gently toss. Cover and cook until the squash is fork-tender, about 4 minutes. Uncover and cook until the liquid evaporates, 1 to 2 more minutes. Add the beans, chile powder and a pinch of salt and cook, tossing, until warmed through, 2 to 3 minutes. Add to the bowl with the chorizo.
- Meanwhile, whisk the lime juice and 1 tablespoon olive oil in a small bowl. Put the kale in a large bowl and pour the lime dressing on top. Massage the dressing into the kale; season with salt.
- Divide the squash mixture among the tortillas, leaving one half of each tortilla uncovered. Top with the cheese. Fold over the other half of each tortilla. Return the skillet to medium heat and add 1 tablespoon olive oil. Add 2 of the quesadillas and cook, flipping halfway, until golden, 3 to 4 minutes. Add the remaining 1 tablespoon olive oil and repeat with the remaining quesadillas.
- Cut the quesadillas in half. Divide among plates and serve with the kale salad, pico de gallo and sour cream.
Nutrition Facts : Calories 840, Fat 53 grams, SaturatedFat 20 grams, Cholesterol 95 milligrams, Sodium 1916 milligrams, Carbohydrate 59 grams, Fiber 9 grams, Protein 32 grams, Sugar 5 grams
ROASTED SQUASH, RED PEPPER, AND JACK CHEESE QUESADILLAS WITH CHIPOTLE LIME SOUR CREAM DIP
Categories Cheese Dairy Cocktail Party Super Bowl Vegetarian Fall Gourmet
Yield Makes 24 to 32 hors d'oeuvres
Number Of Ingredients 14
Steps:
- To make the quesadillas:
- Preheat oven to 400°F.
- In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion, and garlic.
- In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.
- Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
- Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
- Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.
- To make the dip:
- In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.
SQUASH QUESADILLAS
Use just four ingredients to make our vegetarian quesadillas: butternut squash, feta, salad leaves and tortillas. Great for lunch or a quick midweek meal
Provided by Miriam Nice
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.
- Divide the squash, feta and half the salad leaves over the tortillas and season well. Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden. Serve with remaining salad leaves.
Nutrition Facts : Calories 362 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 1.9 milligram of sodium
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