Butternut Squash Quesadilla

This recipe was inspired by a restaurant that we are so sad to be moving away from this weekend. We love their curried squash quesadilla, and have been dying to try our own version ever since we first tasted it. We decided to stray away from the curry flavor and tried a sweet onion, pecan, and goat cheese combination for a different twist.

image

Recipe

Serves 4
1/2 butternut squash
Sea salt
Ground pepper
3 cups unsweetened almond milk
1 sweet onion sliced
1 Tbsp olive oil
1/2 cup toasted pecans chopped
Crumbled goat cheese to taste
4 tortillas

image
Preheat oven to 375 degrees F. Roast butternut squash for 30-45 minutes, or until soft when pricked with a fork.

Remove squash from oven, let rest until cool enough to scoop squash from rind. Place squaah in food processor or blender, add almond milk, salt and pepper, and blend until smooth.

In a pan over medium-low heat warm oil. Add sliced sweet onion. Saute until onion is lightly browned.

Spread squash mixture over tortilla shell. Top with caramelized onion, toasted pecans, and goat cheese to taste. Bake in oven at 350 degrees F for 8-10 minutes or until squash begins to brown on the edges. Remove from oven, fold in half and serve.

Enjoy!

image

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s