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Butternut Squash Quesadillas

Cook Time:
15 mins
Prep Time:
15 mins

Chef notes

Butternut squash is one of those vegetables my kids will never say no to. When you put it into a quesadilla, in this elevated recipe, it's a win-win for everybody.


Lime Sour Cream
  • 1/2 cup sour cream
  • 2 teaspoons freshly squeezed lime juice
  • 1/2 teaspoon kosher salt
  • 12 halved cherry tomatoes (about 1 cup)
  • 1/2 medium red onion, peeled, trimmed and halved
  • 2 large cloves garlic, unpeeled
  • 1-2 chipotles in adobo, strained from their liquid and minced (1 to 2 tablespoons)
  • 1 tablespoon vegetable oil, plus more for greasing
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cumin
  • cups cooked butternut squash, cut into 1/2-inch pieces
  • 2 tablespoons roughly chopped fresh cilantro leaves
  • 4 (10-inch) flour tortillas
  • 2 cups shredded melting cheese, such as Mexican blend, cheddar, Monterey Jack, pepper jack or mozzarella
  • roasted pepitas, pomegranate seeds, cilantro leaves, guacamole and/or salsa, for serving (optional)


For the lime sour cream:

In a small bowl, whisk together the sour cream, lime juice, salt and 1 tablespoon water. This can be stored in an airtight container for up to 5 days.

For the quesadillas:


Place an oven rack 6 to 7 inches from the broiler. Preheat the oven on the low broil setting.


On a large baking sheet, combine the tomatoes, onion, garlic, chipotle, oil, salt, oregano and cumin. Toss everything until the vegetables are well coated. Broil for about 6 minutes, or until the garlic is tender, the tomatoes are charred and the onions have softened. Let cool slightly.


When cool enough to handle, remove the garlic cloves from their skins. Transfer the garlic and onion to a cutting board and roughly chop. Transfer the mixture to a large bowl and add the roasted tomatoes, squash and cilantro. Season with more salt, if needed.


Lay a tortilla on a clean work surface. Sprinkle 1/4 cup of the cheese over half of the tortilla. Top the cheese with 1/4 of the squash mixture, followed by another 1/4 cup of cheese. Fold the half of the tortilla with no toppings over the filling to create a half-moon. Repeat with the remaining tortillas.


Heat a large cast-iron pan or griddle pan over medium-low heat for about 2 minutes. Add enough oil to coat the bottom and cook 1 quesadilla at a time until the tortilla is crispy and the cheese has melted, about 3 minutes per side. Repeat with the remaining quesadillas.


Cut the quesadillas into wedges, if desired. Serve with the lime sour cream and/or desired toppings.