Butternut Squash and Goat Cheese Quesadillas

OK. This is kind of Thanksgiving (like it would be a killer appetizer served with a bowl of guacamole!) But it could also be a very exciting breakfast. Maybe a Thanksgiving breakfast?? I mean, I ate this for lunch, but whatever floats your boat…

Butternut Squash and Goat Cheese Quesadillas

So whatever way you eat this quesadilla, it’s so good. My mom has been making a version of these since I was young. She would fry them in olive oil stuffed with the squash and goat cheese and serve them with salsa. I have switched it up by adding the red wine caramelized onions, toasting them crispy (with no oil) and serving them with guacamole.

Butternut Squash and Goat Cheese Quesadillas

Or, as in these pictures, adding a runny fried egg to the quesadillas AND the guacamole is killer.

Butternut Squash and Goat Cheese Quesadillas

To make these Butternut Squash and Goat Cheese Quesadillas, this is what you do:

Spread the puree on one of the tortilla. Sprinkle the cheese and the onions over the squash puree.

Butternut Squash and Goat Cheese Quesadillas

Heat a large griddle or non stick pan to medium high heat. Put the tortilla with the squash directly in the pan. Let it cook for about 1-2 minutes until getting golden.

Butternut Squash and Goat Cheese Quesadillas

Lay the second tortilla on top and gently flip the quesadilla over. Cook on the second side another 2 minutes, until golden.

Butternut Squash and Goat Cheese Quesadillas

Transfer the quesadilla to a cutting board and using a large sharp knife, slice the Quesadilla into 8 slices.

Butternut Squash and Goat Cheese Quesadillas

Serve with guacamole (optional) or with an egg for breakfast (optional)

Butternut Squash and Goat Cheese Quesadillas

 

Recipe: Butternut Squash and Goat Cheese Quesadillas

Ingredients

  • ½ cup roasted butternut squash puree
  • 2 ounces goat cheese
  • ¼ cup red wine caramelized onions
  • 2 tortillas
  • Kosher salt and black pepper to taste
  • Serve with (optional) guacamole and fried egg

Instructions

  1. For Roasted Butternut Squash Puree:
  2. Preheat the oven to 350 degrees. Cut a butternut squash in half and then cut each half in half again. Scrape the seeds out. Drizzle the pan with olive oil and sprinkle the exposed flesh with kosher salt. Roast the squash for 45 minutes. Let cool and pull the skin off the flesh. Put the flesh in a food processor and pulse till smooth. Season to taste with kosher salt.
  3. Spread the puree on one of the tortilla. Sprinkle the cheese and the onions over the squash puree.
  4. Heat a large griddle or non stick pan to medium high heat. Put the tortilla with the squash directly in the pan. Let it cook for about 1-2 minutes until getting golden. Lay the second tortilla on top and gently flip the quesadilla over. Cook on the second side another 2 minutes, until golden.
  5. Transfer the quesadilla to a cutting board and using a large sharp knife, slice the Quesadilla into 8 slices.
  6. Serve with guacamole (optional).

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 2

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Categorized: Appetizers, Breakfast
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Butternut Squash and Goat Cheese Quesadillas

OK. This is kind of Thanksgiving (like it would be a killer appetizer served with a bowl of guacamole!) But it could also be a very exciting breakfast. Maybe a Thanksgiving breakfast?? I mean, I ate this for lunch, but whatever floats your boat…

Butternut Squash and Goat Cheese Quesadillas

So whatever way you eat this quesadilla, it’s so good. My mom has been making a version of these since I was young. She would fry them in olive oil stuffed with the squash and goat cheese and serve them with salsa. I have switched it up by adding the red wine caramelized onions, toasting them crispy (with no oil) and serving them with guacamole.

Butternut Squash and Goat Cheese Quesadillas

Or, as in these pictures, adding a runny fried egg to the quesadillas AND the guacamole is killer.

Butternut Squash and Goat Cheese Quesadillas

To make these Butternut Squash and Goat Cheese Quesadillas, this is what you do:

Spread the puree on one of the tortilla. Sprinkle the cheese and the onions over the squash puree.

Butternut Squash and Goat Cheese Quesadillas

Heat a large griddle or non stick pan to medium high heat. Put the tortilla with the squash directly in the pan. Let it cook for about 1-2 minutes until getting golden.

Butternut Squash and Goat Cheese Quesadillas

Lay the second tortilla on top and gently flip the quesadilla over. Cook on the second side another 2 minutes, until golden.

Butternut Squash and Goat Cheese Quesadillas

Transfer the quesadilla to a cutting board and using a large sharp knife, slice the Quesadilla into 8 slices.

Butternut Squash and Goat Cheese Quesadillas

Serve with guacamole (optional) or with an egg for breakfast (optional)

Butternut Squash and Goat Cheese Quesadillas

 

Recipe: Butternut Squash and Goat Cheese Quesadillas

Ingredients

  • ½ cup roasted butternut squash puree
  • 2 ounces goat cheese
  • ¼ cup red wine caramelized onions
  • 2 tortillas
  • Kosher salt and black pepper to taste
  • Serve with (optional) guacamole and fried egg

Instructions

  1. For Roasted Butternut Squash Puree:
  2. Preheat the oven to 350 degrees. Cut a butternut squash in half and then cut each half in half again. Scrape the seeds out. Drizzle the pan with olive oil and sprinkle the exposed flesh with kosher salt. Roast the squash for 45 minutes. Let cool and pull the skin off the flesh. Put the flesh in a food processor and pulse till smooth. Season to taste with kosher salt.
  3. Spread the puree on one of the tortilla. Sprinkle the cheese and the onions over the squash puree.
  4. Heat a large griddle or non stick pan to medium high heat. Put the tortilla with the squash directly in the pan. Let it cook for about 1-2 minutes until getting golden. Lay the second tortilla on top and gently flip the quesadilla over. Cook on the second side another 2 minutes, until golden.
  5. Transfer the quesadilla to a cutting board and using a large sharp knife, slice the Quesadilla into 8 slices.
  6. Serve with guacamole (optional).

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 2

Recipe by Heather Christo (http://heatherchristo.com)