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.



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

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.






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