Stephanie's Recipes: Butternut Squash Quesadillas

The quesadilla.

One of God's culinary gifts to man. 

Cheesy, crunchy, flavorful. This south-of-the-border treat never gets old. Even this picky, food-averse pregnant lady is happy with a quesa-yummy in her tummy. Especially this quesadilla. Especially this time of year. 

Did you know that butternut squash is made for quesadillas? Yeah, didn't think so. It's not the first thing that comes to mind when you think quesa-stuffing. BUT, I promise you, it was made for this. 

I originally stumbled upon this recipe in a cookbook that my brother, Matt, and cousin, Sarah, put together a few years ago. Over the course of a month, they went to different family members' houses and had them make a few of their favorite family recipes. They took pictures and put all the recipes together in a cookbook, appropriately named Everything I Learned About Cooking, I Learned From My Family. This quesa-recipe comes from my Aunt Lorie and Uncle Rusty. And gosh darn, they know how to make a tasty quesadilla! 

But you won't trust me 'til you try it. So, go ahead. Throw this easy peasy, super autumn-y recipe together and then tell me what you think. Actually, don't bother. I already know you're gonna love it!

Butternut Squash Quesadillas

Ingredients

1 medium sized butternut squash

1 can of black beans, drained and rinsed

2 cups cheddar or monterey jack cheese, shredded

1 package of taco seasoning

5 scallions, sliced

4-6 large wheat or white flour tortillas

Directions

Preheat oven to 350. While the oven preheats, peel and dice butternut squash into 1/2 inch cubes. Put squash on oiled, rimmed baking sheet and bake for about 25 minutes, stirring occasionally, until squash is tender when pierced with fork. 

While squash is cooling, mix black beans, cheese, taco seasoning, and scallions in a large mixing bowl. Once squash is cool, add to the mix. Stir until well combined.

Put about a cup of the butternut squash mixture on half of a tortilla, as seen below. 

Fold empty half of tortilla over filled half to create the quesadilla, then cook quesadilla over medium heat in a non-stick pan. Flip quesadilla after about 2 minutes of cooking and then cook for an addition 2 minutes. Quesadilla should be heated through at this point, but more cook time and flipping can be added if necessary. 

Repeat cooking process for remaining tortillas and butternut squash mix.

Cut quesadillas into four slices (we like using a pizza cutter for this), serve, and enjoy.

Pro tip: Top quesadillas with Frank's Hot Sauce for ultimate enjoyment!

Serves 4-6.