If you’re like me, you’ve been to the market a few times in the last week. And I’d be willing to bet that I’ll be back a few more times this week. That’s a sure sign the holidays are here! On your next run, be sure to pick up the ingredients for Butternut Squash, Spinach and Mushroom Quesadillas.
In this week leading up to Thanksgiving (bring on the stuffing!) I’m trying really hard not to make heavy meals or anything that will leave me with leftovers. Butternut Squash, Spinach and Mushroom Quesadillas fit the bill for pre-holiday dinners (or lunch). Since the markets are full of seasonal treats, take advantage of this time of year! Scoop up some butternut squash or sweet potatoes, and make this simple, nutritious, and just-the-right-size meal that won’t ruin your appetite for Thanksgiving.
If you’d like, use sweet potatoes instead of squash, or Swiss chard or kale instead of spinach. This recipe makes enough for a dinner for two, or for a light lunch for four people.
I’m thankful for my family (wish we could all be together this year) and friends, and that I have access to nutritious food during the holiday season, as well as every other day throughout the year. Best wishes to all of you for a wonderful Thanksgiving!
Recipe for Butternut Squash, Spinach and Mushroom 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 Monterrey 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 sauté pan over medium heat, add 1 tablespoon olive oil. Sauté the cubed butternut squash until it softens, about 7-9 minutes. Remove from the heat, add to a bowl and mash with a fork or potato masher. Set aside.
- Add 2 tablespoons of olive oil to the sauté pan used for the potatoes, over medium heat.
- Add the onions and cook until they soften and become translucent (about 4 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 Monterrey jack cheese and fold the plain side of the tortilla over the mixture.
- Place the baking sheet in the oven and cook for about 7-9 minutes. Turn the broiler on and allow the tops of the tortillas to brown, just slightly (about 1 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.