Roasted Butternut Squash Quesadillas

These quesadillas have made me friends, brought me clients, and had a big roll in growing my pregnant belly. About 20% of the time when I ask someone how they found me they say “Oh I was searching for Garden Grille‘s butternut squash quesadilla recipe and I found you!” Why thank you Mr. Quesadilla – you are delicious and helpful.

This was one of the first recipes I ever posted back when my camera had two buttons and my mom was our only reader. So I owe it this recipe, one of my favorite meals ever, to share it again all retouched and pretty.

ROASTED BUTTERNUT SQUASH QUESADILLAS 
makes 4

1 small butternut squash, peeled, seeded, and chopped into 1″ dice
olive oil
salt
2 avocados
1 can black beans, rinsed
grated jack cheese
8 whole wheat tortillas
pickled jalapenos *if you like heat, sprinkle some pickled jalapenos in the mix
salsa

Pre-heat oven to 425. Toss butternut squash with olive oil and salt then roast in a single layer for 30-40 minutes or until tender and caramelized around the edges.

This squash may look burned to you but it actually tastes like candy.

When you are ready to assemble, spread 1/2 an avocado each on 4 tortillas, sprinkle with black beans, and roasted squash. Season with a bit of salt.

Pile on jack cheese (and pickled jalapenos if you like) and bake (open faced) in the oven for 10-ish minutes or until cheese is melted and the tortillas are crisp. As the loaded tortillas will take longer to crisp up then the toppers you can add the toppers to the oven half way through.

Slice into wedges and serve with your favorite salsa and hot sauce.

Ps. This week I’m delivering My Favorite Soup, these Quesadillas, and the best Quinoa Burgers ever (that I’ll share later this week)!