You can get butternut squash pretty cheap, since it's in season right now. You can get it cheaper out here at the farmer's market! I've gotten a squash for a buck, yes, it's a little bit smaller, but it still works for 4-6 of these quesadillas!
You don't have to use this type of cheese, I just wanted to try it. It's a really good mild cheese, not such a huge strong bold flavor! You don't have to add the walnuts either, it's really good without, but I think it just adds a nice crunch and yummy flavor.
These are REALLY easy to make! They are GREAT for lunches, but you could easily do this as a supper too, just add something to go with it! Maybe a side dish of spiced apples! ;)
My kids all ate 2 of these, they LOVED them!
You can also cook a few squash, let them cool, then put any leftovers in the freezer so all you have to do it pop out the already cooked squash. I would heat it a bit to make it warm, sometimes the outside of the quesdailla cooks faster than the inside, so if its still really cold, it may not get hot on the inside. (if that makes any sense? ;))
Butternut Squash Quesadillas
1 whole butternut squash, cooked
2 tablespoons butter
1 medium yellow onion
1 tablespoon brown sugar
8 (9 to 10 inch) flour or wheat tortillas
8 oz fontina cheese, grated, or thinly sliced
1 cup diced or chopped walnuts or pecans
Dice your onion and place in frying pan with butter and brown sugar. Cook until caramelized, about 15 minutes, stirring occasionally.
Lay 4 tortillas on the counter. Spread the filling on each, 1/3 cup cheese, 1/2 cup squash, sprinkle some onion, then some nuts if desired. Top off with another 1/3 cup cheese.
Slide one of the cheese covered tortillas into a frying pan over medium heat. Place one of the remaining tortillas on top, press down with spatula to get all air pockets out. Cook until light browned, then flip until the other side is lightly browned.
Place on plate and cut, serve immediately!
Repeat until you are done! You can easily make more than the 4 here. I think I've made about 8 at a time! ;)
I've made it with and without the nuts, but I really like it with the nuts! I used walnuts because I didn't have any pecans, but pecans would be REALLY good on this as well!
You could also just use a Munster, provolone, or even a mozzarella cheese. I just wanted to try this cheese, it's really good! But a bit more expensive than the other 3 I listed!
Try it and let me know what you think! :)
