Delicata Squash Quesadilla


Squash+cheese. Really – how can you go wrong with that? Every autumn I am reminded how much I like delicata squash. It is an oblong squash on the smaller side that has the most lovely flavor and texture. Smooth, mild – it is perfect for kids.

Since quesadilla’s are in our regular Meatless Monday rotation, I decided to just pop some delicata in with monterey jack and mozzarella cheese.

Results? The kids LOVED THEM. Even prince of pickiness ate 2 servings.



Delicata Squash Quesadilla
I made these in the oven because I didn’t have to tend to them and could get other things done while they baked. If I wanted to get them done faster, stovetop method is the way to go.
  • 1 delicata squash
  • sprouted wheat tortilla’s or whole wheat
  • shredded monterey jack
  • shredded mozzarella
  • olive oil
  • salt and pepper
  1. Oven to 400. Peel and slice the squash in half lengthwise. Scoop out the seeds and discard. Cut each half again lengthwise, then cut into thin slices. Put onto sheet pan, drizzle with olive oil, toss and add salt and pepper.
  2. Roast 10-15 minutes, flipping them over with a spatula once or twice.
  3. Remove from oven, dump into bowl and carefully wipe down pan with paper towel. Then put a tortilla on (be careful doing this because pan is HOT!), add layer of monterey jack, layer of squash, then top with some mozzarella. Put another tortilla on top and pop this all into the oven.
  4. Cook until the bottom begins to brown, then carefully flip over.
  5. Alternatively, you can also do this on the stovetop in a pan – once the squash is out of the oven, do the layers on just half of the tortilla, fold it over and into a medium-high heated non stick pan. Cook until brown and flip.


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