If you are are looking for a delicious and filling lunch or dinner, try these butternut squash and kale quesadillas. They pair excellently with our favorite roasted tomato soup.
Butternut Squash and Kale Quesadillas
- 1/2 T butter
- 1/2 T olive oil
- 4 C diced butternut squash
- 8 tortillas
- 4 C kale pieces, washed and trimmed
- Paprika, salt and pepper, to taste
- Havarti cheese, or Monterrey Jack cheese, shredded (4-6 oz)
Begin by melting the butter in a large skillet. Then, add in the olive oil and butternut squash, sautéing the butternut squash cubes for 5-7 minutes. Season generously with paprika, salt and pepper.
Cook until the butternut squash cubes are tender. Then, remove and place in a bowl, setting aside for a few minutes. To the same skillet, add the kale. Spritz lightly with olive oil and season well with salt and pepper. You may add garlic powder too, if you are interested.
Cook for 5 minutes, stirring frequently to prevent the kale from burning. Kale will not really “wilt” like spinach or other greens will, but it will get crunchy. After 5 minutes, add back in the butternut squash and sauté 1-2 more minutes. Turn the heat off and head to the griddle.
On the griddle, heat the tortillas and layer shredded cheese, butternut squash and kale mixture on top. Then, place a second tortilla on the top of the filling. Cook for an additional 1-2 minutes until the tortillas are crispy and lightly browned.