Crispy edges… soft and savory center… comfort food magic… these are all words I use to describe this butternut squash and grilled onion amazingness. And although there is no cheese in this “quesadilla,” this bad boy is still very satisfying with the added bonus of knowing you’re eating ingredients that’ll do the body good!
Let’s go over the details….
1. Grab yourself a bag of frozen butternut squash cubes. If you can’t find any in your grocery store, fresh butternut squash works, too. You’ll need about 2 ½ cups worth of cubes. Steam that squash with a few tablespoons of water in a covered pot on the stove until the cubes are fork tender.
2. Once done, drain the water, and then toss those cooked cubes in a high-powered blender or food processor along with your milk and a ¼ teaspoon of salt and blend until the mixture is smooth. Give that mixture a taste and add salt to taste.
4. Then, toss them in a frying pan, along with a few tablespoons of water and a good pinch of salt, and cook over medium-high heat, stirring frequently. If the onions start to stick to the pan, add a little more water.
5. Place four tortillas on a flat surface and spoon butternut squash mixture evenly over two of them. You only want to create slightly more than an 1/8-inch layer’s worth on each one.
8. On your preheated pan, carefully place the quesadillas buttered side down and cook for about 4 -5 minutes. In the meantime, butter the surface of the tortillas on top.
10. Once the other side is golden brown, too, remove from heat and slice each quesadilla into 4 – 8 wedges. Top with salsa or chopped avocado and serve with side dish of your choice. Broccoli or green beans go nicely, but if you’re looking for more of a “stick to your bones” type of side, go for some black or pinto beans.
*Makes two whole quesadillas or four halves
4 whole grain tortillas (I used Spelt because they were the softest whole grain tortillas I could find at the time)
Roughly 2 ½ cups of cubed frozen or fresh butternut squash
3 tablespoons of milk (I used plain almond milk)
½ of white or yellow onion
Butter or butter substitute (I used Earth Balance)
Toppings such as avocado or salsa