Love butternut squash? Big fan of quesadillas? Then you need this recipe in your arsenal! This fall-inspired dish beautifully combines roasted butternut squash and Cabot Jalapeno Light Cheddar for a truly flavorful quesadilla. Top with a dollop of sour cream and they become even dreamier to devour. Make them, savor them, and then share our butternut squash quesadilla recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
We know you’re ready to make these, so let’s preheat that oven to 400°F and get going! Peel butternut squash into ¾-inch cubes (should yield around 5 cups) and place the squash, unpeeled onion (cut into eighths), and unpeeled garlic clove on a shallow baking dish, arranging in a single layer. Drizzle with olive oil and toss to coat. Roast mixture in the oven for about 15 minutes.
Remove garlic and continue to roast the squash and onion for another 15 minutes. Remove from oven and let cool a bit. Pull off the peels from the onion and garlic. Place the squash, peeled onion, and peeled garlic in a food processor, puree until smooth, and season with salt and pepper.
Arrange 4 tortillas on work surface and spread each with ¼ of the squash puree. Top with bell pepper and grated Cabot Jalapeno Light Cheddar and press remaining tortillas on top. Coat both sides lightly with cooking spray.
Preheat a 7-inch nonstick skillet over medium-high heat and cook 1 quesadilla at a time until golden on both sides (about 3 minutes per quesadilla). Keep quesadillas warm by placing them on an oven-safe dish and putting it in turned-off oven. When ready to serve, cut each quesadilla into 6 to 8 wedges. If you like bigger slices, you can just make 4, as pictured. Top each slice with a dollop of sour cream, if desired (we strongly suggest you do!).
In the mood for chicken quesadillas? Be sure to try our Zesty Chicken & Cabot Cheddar Quesadillas. As a cooperative of over 800 farm families, our goal is to make the highest quality and best tasting dairy products you’ll find. We’d love for you to rate and review this roasted butternut squash quesadilla recipe once you’ve given it a try!
1 (12-ounce) chunk butternut squash
1 medium red onion, unpeeled, cut into eighths
1 large garlic clove, unpeeled
1 tablespoon olive oil
Salt and ground black pepper to taste
8 (5 - 6 inch) flour tortillas
1 cup chopped red bell pepper (about 1 large)
4 ounces Cabot Jalapeno Light Cheddar, grated (about 1 cup)
Nonstick cooking spray
Cabot Sour Cream
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PREHEAT oven to 400°F.
PEEL squash and cut into ¾ - inch cubes (you should have about 5 cups).
ARRANGE squash, onion and garlic in single layer in shallow baking dish; drizzle with oil, tossing to coat.
ROAST mixture in middle of oven for 15 minutes, or until garlic is tender.
REMOVE garlic and continue roasting squash and onion until tender, about 15 minutes longer. Remove from oven and let cool slightly. Pull off and discard peels from onion and reserved garlic.
TRANSFER squash, onion and garlic to food processor and puree until smooth. Season with salt and pepper.
ARRANGE 4 tortillas on work surface; spread each with one-fourth of squash puree. Top with bell pepper and cheese. Press remaining tortillas on top. Coat both sides of quesadillas lightly with cooking spray.
PREHEAT 7-inch nonstick skillet over medium-high heat; add 1 quesadilla and cook until golden on both sides, about 3 minutes per side. Serve immediately or place in turned-off oven to stay warm while you cook remaining quesadillas.
CUT each quesadilla into 6 to 8 wedges, to serve, and top each with dollop of sour cream dip.
Recipe courtesy of Chef Jon Ashton.
This was delicious! The butternut mixture paired with the spicy cheese was amazing!