Description
These Butternut Squash and Kale Quesadillas are a warm, satisfying, and wholesome vegetarian meal that’s perfect for cozy evenings or casual get-togethers. Roasted butternut squash adds a subtle sweetness that pairs perfectly with hearty kale and melty cheese, all wrapped in a crispy tortilla. Simple to make and endlessly customizable, these quesadillas are a delicious way to enjoy nutritious, comforting flavors.
Ingredients
For the Roasted Butternut Squash
-
2 cups butternut squash, peeled and cubed
-
1 tablespoon olive oil
-
½ teaspoon ground cumin
-
½ teaspoon smoked paprika
-
Salt and pepper, to taste
For the Kale Filling
-
1 tablespoon olive oil
-
2 cups chopped kale, stems removed
-
1 garlic clove, minced
-
Pinch of salt
For the Quesadillas
-
4 large flour or whole wheat tortillas
-
1 ½ cups shredded cheese (cheddar, Monterey Jack, or mozzarella)
-
¼ teaspoon red pepper flakes (optional)
-
1 tablespoon butter or oil (for toasting)
Optional Toppings and Dips
-
Greek yogurt or sour cream
-
Guacamole
-
Fresh salsa or pico de gallo
-
Lime wedges
Instructions
-
Preheat the oven to 400°F (200°C).
-
Toss the butternut squash with olive oil, cumin, smoked paprika, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for 20–25 minutes, stirring halfway through, until tender and caramelized. Mash lightly and set aside.
-
Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add kale and a pinch of salt, cooking for 3–4 minutes until wilted. Remove from heat.
-
Place a tortilla on a flat surface. Spread mashed butternut squash over one half, top with kale, shredded cheese, and red pepper flakes if desired. Fold the tortilla in half. Repeat with remaining tortillas.
-
Heat a large skillet or griddle over medium heat and lightly grease with butter or oil. Cook each quesadilla for 2–3 minutes per side until golden and crisp, pressing gently with a spatula.
-
Transfer to a cutting board, let cool slightly, and slice into wedges.
-
Serve warm with your favorite toppings and dips such as guacamole, salsa, or Greek yogurt.
Notes
-
Spinach, Swiss chard, or collard greens can replace kale.
-
For a vegan version, use dairy-free cheese and olive oil for toasting.
-
Roast or sauté the squash and kale ahead for faster assembly.
-
Store leftovers in the fridge for up to 3 days and reheat in a skillet for the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes