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Butternut Squash and Caramelized Onion Quesadillas
with spinach salad

Active: 40 min Total: 40 min

Butternut squash and caramelized onions are an unexpected but delicious filling in these not-so-standard quesadillas. Serve them with green salsa for dipping which is a good savory / spicy balance to the natural sweet notes of the filling.

Tags

Ingredients

Servings:
4
Metric
Butternut Squash and Caramelized Onion Quesadillas:
  • Onions, medium - 1, diced
  • Oil, cooking - 1 Tbsp
  • Butter - 1 Tbsp
  • Butternut squash, frozen cubes - 8 oz, defrosted
  • Tortillas, taco-sized corn or flour - 8
  • Cheese, shredded Mexican blend - 6 oz
  • Salsa, green - 1/4 cup (mild, medium or hot; depending on your spice preference)
Spinach and Citrus Salad:
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Maple syrup - 1 tsp
  • Oil, olive - 2 1/2 Tbsp
  • Oranges - 2, segments / supremed
  • Baby spinach - 6 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions - Dice onions. (Can be done up to 5 days ahead)
  2. Caramelize onions - Heat a saute pan or skillet over high heat. Add cooking oil, butter, onions and a sprinkle of salt and cook for 5 to 7 minutes until onions are translucent and starting to brown. Reduce heat to medium-low and cook, stirring frequently, for 10 to 15 more minutes until onions are deeply browned and sweet. If the pan ever looks too dry, just add a splash of water. (Can be done up to 5 days ahead)
  3. Make vinaigrette - Whisk together vinegar, mustard and maple syrup. Add olive oil while whisking. (Can be done up to 5 days ahead)
  4. Oranges - Segment / supreme oranges.

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Make

  1. Defrost butternut squash in the microwave. Mash squash with a fork and season with salt and black pepper.
  2. Heat a nonstick pan or griddle over medium heat. Place a tortilla in the pan (you can cook several at once if your griddle has enough room). Top it with butternut squash, onions, cheese and then another tortilla.
  3. When the tortilla on the bottom is golden brown and crisp, flip the quesadilla and cook on the other side until the cheese is melted. Continue with the remaining tortillas and filling.
  4. Just before serving, toss oranges and baby spinach with half the vinaigrette. Add additional vinaigrette until salad is dressed to your liking.
  5. Slice quesadillas and serve with green salsa for dipping. Enjoy with salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (50)
Gluten-free (3)
Paleo (10)
Vegetarian (5)

17 reviews

Made a LOT of food. The sausage was the best part. Put it under the broiler when reheating to get some crispiness back. Squash could have been roasted longer.

By: Sundi
Posted: Feb 20, 2018
Diet: Paleo
0 Helpful

Would maybe add a little something more to the fillings in terms of spices, but this was decent

By: Jenna
Posted: Jan 27, 2018
Diet: Original
0 Helpful

Maybe add cumin to the filling? Need a little more flavorful.

By: Sara
Posted: Jan 19, 2018
Diet: Original
0 Helpful

I loved the veg quesadillas. I wish the salad had one additional element. It was a little plain

By: Lindsey
Posted: Jan 08, 2018
Diet: Vegetarian
0 Helpful

Made these as tostadas and they were super yum! I think goat cheese (while being bougie) would be better than Mexican blend.

By: Rosemary
Posted: Jan 06, 2018
Diet: Original
0 Helpful

Used arugula in the salad, and skipped the orange (had a lot of caramelized onions there instead).

By: Lindsay
Posted: Jan 04, 2018
Diet: Original
0 Helpful