Wind down on the weekend — especially after a holiday! This recipe for butternut squash, mushroom and spinach quesadillas is the perfect Sunday dinner solution — great taste, lots of delicious vegetables and a simple prep.
After a big holiday, it's nice to have an easy-prep and tasty meal to fall back on. It's also nice when you can incorporate seasonal vegetables like butternut squash or sweet potatoes into dinner. If you still have a house full of guests or you've been traveling, this makes a hearty but easy meal to serve family and friends. It's also a good way to use up some of the vegetables you may not have needed for a recent dinner! This recipe easily serves two people for dinner, or four for a light lunch.
Butternut squash, mushroom and spinach quesadillas
- 2 cups butternut squash (or sweet potatoes), cooked, cubed and mashed
- 1-1/2 cups cremini mushrooms, sliced
- 2-1/2 cups fresh spinach
- 1/2 medium onion, sliced
- 6 ounces Monterey Jack cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ancho chile powder
- 2 (10 inch) whole wheat tortillas
- 3 tablespoons olive oil, divided
- Sour cream (optional)
- 1 whole avocado, peeled and mashed (optional)
- Salsa (optional)
- Preheat your oven to 350 degrees F.
- In a saute pan over medium heat, add one tablespoon olive oil. Saute the cubed butternut squash until it softens, about seven to nine minutes. Remove from the heat, add to a bowl and mash with a fork or potato masher. Set aside.
- Add two tablespoons of olive oil to the saute pan used for the potatoes, over medium heat.
- Add the onions and cook until they soften and become translucent (about four minutes). Season with salt and pepper.
- Add the mushrooms and cook for a few minutes, then add the spinach.
- Season the mixture with the cumin and chile powder, mix well and cook for a few minutes longer.
- Place two tortillas on a baking sheet. Spread the mashed butternut squash over half of each tortilla. Divide the mushroom, spinach and onion mixture, and spoon over top of the butternut squash.
- Top with the Monterey Jack cheese and fold the plain side of the tortilla over the mixture.
- Place the baking sheet in the oven and cook for about seven to nine minutes. Turn the broiler on and allow the tops of the tortillas to brown, just slightly (about one minute).
- Remove from the oven and allow the tortillas to sit for a few minutes before slicing them.
- Serve warm, with avocado, sour cream and salsa if you'd like.
Take a break from big meal prep with this great recipe!
More Sunday dinner recipes
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Caramel apple pork chops
Baked potatoes four ways