Butternut Squash, Mushroom, Onion, and Spinach Quesadillas

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

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!

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?

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!

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!

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!

Nutrition

Calories

1423 cal

Fat

99 g

Carbs

85 g

Protein

59 g

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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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