Turkey, Cheese, and Spinach Quesadilla

with butternut squash soup

Squash - (Skip if prepped ahead for Monday.) Peel and cube squash. (Can be done up to 5 days ahead)

Roast squash - (Skip if already done for Monday.) Heat oven to 425F / 218C degrees. Toss butternut squash with brown sugar, balsamic vinegar, olive oil, and some salt and pepper. Spread butternut squash out onto a sheet pan. Roast for 20 to 30 minutes, shaking the pan halfway through cooking, until golden and caramelized. (Can be done up to 5 days ahead)

Make mustard-mayo - Combine mayonnaise and mustard. (Can be done up to 5 days ahead)

Cheese (if not pre-shredded) - Grate or thinly slice. (Can be done up to 5 days ahead)

In a saucepan over medium-high heat combine roasted butternut squash and stock. Bring to a boil and then reduce heat just to keep the soup warm while you make the quesadillas.

Heat a large griddle or non-stick pan over low-medium heat.

Set all of the tortillas out and spread one side of each with mustard-mayo (a very thin layer of dressing is all you need).

Spread half the tortillas out on the hot griddle (saucy-side facing up). Top with the first portion of cheese. Divide sliced turkey and baby spinach between all tortillas. Finish with second portion of cheese.

Place remaining tortillas on top (saucy-side facing down). Cook, flipping halfway through cooking, until tortillas are golden brown and cheese is melted, 6 to 8 minutes total.

When quesadillas are done, transfer to a cutting board and let cool slightly.

Return to soup and blend with an immersion blender until smooth. If the soup is too thick, add some extra stock or water to thin it out. Taste and season with some more salt or brown sugar, if desired.

Slice quesadillas and serve with soup. If you have some yogurt, you can use it for dipping the quesadilla wedges or stir some into the soup. Enjoy!