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Butternut Squash, Mushroom, Onion, and Spinach Quesadillas

January 22, 2019 By Patricia 18 Comments

Butternut Squash, Mushroom, Onion, and Spinach Quesadillas make a great option when you’re looking for something hearty for lunch or dinner that won’t weigh you down. Add a salad and some chips and guac for a great meal!

Butternut Squash, Mushroom, Onion, and Spinach Quesadillas make a simple, delicious meal. Butternut Squash, Mushroom, Onion, and Spinach Quesadillas are great as a meatless dish -- you won't miss the meat!

Butternut Squash, Mushroom, Onion, and Spinach Quesadillas

I posted this quesadilla recipe on the site waaaaay back in 2012, so I updated the images and wanted to share it again. It’s a great quesadilla option that I turn to often for part of a filling dinner.

Originally, I posted this recipe close to Thanksgiving. My thought was, what could I make for a meal that didn’t result in leftovers (because who doesn’t need extra fridge space during the holidays)?

The result was these quesadillas filled with seasonal and colorful veggies. It seems weird to have a recipe for quesadillas, but just in case, this is one to make! And don’t worry, it’s easy to make!

Butternut Squash, Mushroom, Onion, and Spinach Quesadillas stack high for a delightful dish! Butternut Squash, Mushroom, Onion, and Spinach Quesadillas are super-flavorful and easy to make for your next dinner.

Roast the butternut squash (the added flavors from roasting are oh, so good!), and mash it slightly when it’s finished. I used it as the base ingredient for these sandwich-like goodies. 

While the squash is roasting, simply cook the onion and mushrooms, then toss in the spinach at the last minute so it’s just slightly wilted. Super easy, and super mouth-watering, amiright?

Butternut Squash, Mushroom, Onion, and Spinach Quesadillas are great with guac...or not! Butternut Squash, Mushroom, Onion, and Spinach Quesadillas are easy to make for your next meal.

Are you a fan of butternut squash? Then don’t pass up a chance to make Pork Carnitas Tacos with Roasted Butternut Squash! This dish doesn’t take as long to make as you might think, and man does it make delicious tacos!

Soup can be comforting this time of year (I’m talking to you Midwesterners and East Coasters — so much snow!) and a great one for you to try is my Easy, Creamy Butternut Squash Soup. It’s nice as part of a holiday meal or simply served on an average Wednesday!

Butternut Squash, Mushroom, Onion, and Spinach Quesadillas are a great easy-meal option. Butternut Squash, Mushroom, Onion, and Spinach Quesadillas include colorful and seasonal ingredients for a fabulous meal.

Okay…I really want you to make these Butternut Squash, Mushroom, Onion, and Spinach Quesadillas, but I want to give you one more recipe that includes butternut squash (I swear I’m not a butternut squash spokesperson — at least not officially!): Butternut Squash Grits with Sausage and Kale is a must-make this season. It’s so comforting and delicious!

Butternut Squash, Mushroom, Onion, and Spinach Quesadillas are filling and delightful for any dinnertime menu! Butternut Squash, Mushroom, Onion, and Spinach Quesadillas are loaded with great ingredients for a tasty meal!

These quesadillas are so easy to make and hearty for a winter meal. If you’d like, swap in Swiss chard or kale instead of spinach, or peppers instead of mushrooms. I love these as-is, and I’m sure you will, too. Make a batch of Butternut Squash, Mushroom, Onion, and Spinach Quesadillas and let me know what you think!

Butternut Squash, Mushroom, Onion, and Spinach Quesadillas should be on the menu at your house soon! These Butternut Squash, Mushroom, Onion, and Spinach Quesadillas are easy to make and super-delicious for lunch or dinner!

Nutrition

Calories

1423 cal

Fat

99 g

Carbs

85 g

Protein

59 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Patricia Conte/Grab a Plate

Yields Serves 2

Butternut Squash, Spinach and Mushroom Quesadillas
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Ingredients

  • 2 cups butternut squash, cubed and slightly mashed
  • 3 tablespoons olive oil, divided
  • 1/2 medium onion, sliced thin
  • 1-1/2 cups cremini mushrooms, sliced
  • 2-1/2 cups fresh spinach
  • 6 ounces Monterrey jack cheese
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chile powder
  • 2, 10-inch tortillas
  • Optional: sour cream, salsa, avocado

Instructions

  1. Preheat the oven to 425 degrees F. Line a baking pan with aluminum foil and set aside.
  2. Place the cubed squash in a large bowl and add 1-1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to combine. Roast in the oven for about 20 minutes or until it softens. When done, mash slightly with a fork and set aside. Reduce the oven’s temperature to 350 degrees F.
  3. In a sauté pan over medium heat, add 1-1/2 tablespoons olive oil. When hot, add the onion and cook for several minutes, tossing, or until they soften. Add the remaining salt, pepper, and the chile powder and cumin along with the mushrooms. Toss and cook for several minutes until the mushrooms are soft. Turn off the heat and add the spinach and toss a bit until it wilts.
  4. Place two tortillas on a baking pan. 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.
  5. Top with the Monterrey jack cheese and fold the plain side of the tortilla over the mixture.
  6. Bake for about 7-9 minutes. If you’d like, turn the broiler on briefly (about a minute) and allow the tops of the tortillas to brown.
  7. Remove from the oven and allow the tortillas to sit for a few minutes before slicing them.
  8. Serve warm, with avocado, sour cream and salsa.
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https://www.azgrabaplate.com/butternut-squash-mushroom-onion-spinach-quesadillas/

Filed Under: Dinner, Lunch, Recipes, Vegetarian Tagged With: Butternut Squash, easy recipes, Meatless Monday, quesadillas, vegetarian recipes

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Comments

  1. Sissy says

    November 20, 2012 at 11:34 am

    This is a great recipe to make for an easy, Thanksgiving Eve dinner. Very little prep and like you said no leftovers!
    Reply
    • Patricia says

      November 20, 2012 at 3:04 pm

      Thanks! It's a new fall fave (and it's so easy)!
      Reply
  2. Mushrooms Canada says

    November 21, 2012 at 3:03 pm

    Such a great seasonal recipe! These are some of my favourite flavours- my mouth is watering! Thanks for sharing, I know what I'm having for dinner! -Shannon
    Reply
    • Patricia says

      November 21, 2012 at 4:31 pm

      Thanks Shannon! I hope you make and enjoy this!
      Reply
  3. David Johnson says

    May 19, 2013 at 7:20 pm

    This sounds really good. I love butternut squash but I have my own garden and have had really bad luck growing spinach. I have both chard and kale and will probably use one of those, maybe kale the first time. This is something my girlfriend would love. I usually cook mine on a griddle, folding it over and then flipping it to brown the other side. In the summer I will do almost anything to not use my oven. Thanks for the recipe.
    Reply
    • Patricia says

      May 20, 2013 at 4:59 pm

      I'm sure kale or chard would also be great with this. I love them both! Hope you try this and enjoy!
      Reply
  4. Catherine @ To & Fro Fam says

    January 22, 2019 at 8:37 am

    What a good idea to make quesadillas into a healthy, complete meal!
    Reply
    • Patricia says

      January 23, 2019 at 2:11 pm

      Thanks, Catherine! Love all those yummy veggies!
      Reply
  5. Rachel says

    January 22, 2019 at 9:56 pm

    These look and sound so amazing!!
    Reply
    • Patricia says

      January 23, 2019 at 2:10 pm

      Thanks, Rachel!
      Reply
  6. Katherine says

    January 23, 2019 at 7:41 am

    Ohhhh my goodness, I love all of these ingredients so much and quesadillas are my favorite!! I used to always get chicken quesadillas but I've been loving veggies more and more so this recipe is literally PERFECT for me. Pinning it and trying it ASAP!
    Reply
    • Patricia says

      January 23, 2019 at 2:10 pm

      That's awesome to hear, Katherine! There is so much you can do with quesadillas, right?! I love the veggies, too! Cheers!
      Reply
  7. Nicole Hood says

    January 23, 2019 at 3:43 pm

    My kiddos love quesadillas and I am always trying to think of new fillings. Loves your recipe!
    Reply
    • Patricia says

      February 11, 2019 at 8:57 pm

      Thanks so much, Nicole! So nice of you to say! I hope you try these and everyone loves them!
      Reply
  8. Cynthia Nicoletti says

    January 23, 2019 at 4:48 pm

    Looks delicious, saving your recipe my family would love it.
    Reply
    • Patricia says

      February 11, 2019 at 8:57 pm

      Thanks a bunch, Cynthia! I hope you all love it! Cheers!
      Reply

Trackbacks

  1. Twitter #Weekendeats highlights: Thanksgiving recipe ideas - Los Angeles Times - TWITTEROO.NET says:
    November 19, 2012 at 11:48 pm
    [...] Blogger Susan Orlins offered some classic recipes for corn pudding and southern creamed corn, while other participants shared less conventional ideas for side dishes and appetizers. For a fun starter, the blog Grab a Plate shared a recipe for butternut squash, spinach and mushroom quesadillas. [...]
    Reply
  2. Twitter #Weekendeats highlights: Thanksgiving recipe ideas | Food Square Recipes says:
    November 20, 2012 at 4:34 pm
    [...] Blogger Susan Orlins offering some classical recipes for corn pudding and southern creamed corn, while other participants common reduction required ideas for side dishes and appetizers. For a fun starter, a blog Grab a Plate common a recipe for butternut squash, spinach and fungus quesadillas. [...]
    Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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