Butternut Squash Quesadillas

October 25, 2012

Butternut Squash Quesadillas with Cranberry Salsa (serves 4)

Some of my favorite flavors from Autumn, all in one recipe.  Enjoy! – Nicole


Tortillas of your choice (I used whole wheat)
1 Butternut Squash (fresh or frozen)
1 Onion (caramelized)
2c Fresh chopped spinach
1c Gorgonzola cheese
3-4tbs Olive oil
salt + pepper to your liking

for the salsa…
12oz bag of fresh cranberries
1c hopped green onions
1c chopped cilantro
1 minced jalapeño pepper
1/2c orange juice
salt + pepper to your liking


1. Caramelize your onion: This can take between 30-40 minutes, so we want to get it in the pan first and multitask while it’s simmering. Chop 1 onion and slowly sauté it in a pan with about 1tbs. of olive oil and salt + pepper, stirring occasionally until the onion is brown.

2. Cook your squash: Whether fresh or frozen, chop your squash to similar sized cubes and roast in the oven at 350 degrees for about 30 minutes with about 1tbs. of olive oil and salt and pepper to your liking. Check with a fork to ensure it is cooked entirely.

3. Make your salsa: While your onion and squash are cooking, chop the greens for the salsa. Either in a blender or food processor, puree the raw cranberries with the orange juice. I used my blender and it worked great, but if your blender is a little weak you might want to chop the berries prior to tossing them in. Once pureed, pour into a bowl and stir in the green onions, cilantro, jalapeño and salt + pepper. Chill until serving time.

4. Assembling your quesadillas: Arrange your ingredients in an easy assembly line. Set your burner to a medium/low heat and add your tortilla to the pan. On half of the tortilla create a layer of cheese, spinach, caramelized onions and butternut squash. When the cheese is begins to melt and the tortilla is getting crisp, fold the tortilla in half over the ingredients and remove from the pan to a cutting board. Cut the quesadilla in half and serve with a scoop of the salsa. Check your pan to make sure it doesn’t get too hot and repeat.

Butternut squash is such a great and versatile vegetable that is yummy in a variety of dishes!  Let me know if you try out this recipe or have any other good butternut squash recipes to share!

Stop by in one month for another recipe from Nicole, Drifter & the Gypsy’s DIY Food Contributor!

diy graphic by amy moore for drifter & the gypsy

Leave a Comment

  • This looks delicious!!! I’ll definitely have to try it. Also, your pictures are just lovely! 🙂


  • This looks really delicious! I am going to try this, thanks for the recipe!!



  • Ooh these look yummy! I’m defo going to try them… just got to make a pecan pumpkin pie first. Thanks for the recipe, xxx

  • Great recipe! Looks super yummy.

  • I’m going to try it as soon as possible it looks great!

  • What a great new feature. Oh yum!

    • Did they tell you how to prepare the shetpagti squash? Here is what I do. Cut it in half legthwise, then scoop out the seeds. Sprinkle the insides with fresh ground pepper and a little bit of salt. Put the cut sides down on a pan, and then bake it at 350 for about 45 minutes (depending on the size). Hold each half (careful, it’s hot) and scrape out the insides with a fork. It will be kind of stringy like shetpagti. Then I toss it with a small amount of butter and fresh chopped basil. If you put some sort of sauce over it, it will taste like pasta. I like a lite version of chicken cacciatore over it.

  • holy moly cranberries in salsa, how amazingly creative and deslicious-sounding! this whole meal looks absolutely amazing and your photos of it are so pretty!

  • I do not even know how I ended up here, but I thought this post was good. I don’t know who you are but certainly you are going to a famous blogger if you aren’t already 😉 Cheers!

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