Ingredients
- 8 ounces Laura Chenel Original Log, Fresh Goat Cheese pillows or Spreadable Goat Cheese
- 16 ounces peeled and seeded butternut squash, cut into 3/4-inch cubes
- 2 tablespoons light olive oil or organic canola oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/8 teaspoon freshly ground black pepper
- 8 ounces baby spinach, washed and dried (see note)
- 7 ounces roasted red peppers, seeded with charred skin removed, cut into 3/4-inch cubes (see note)
- 4 8-inch flour tortillas
Roasted Butternut Squash & Spinach Quesadillas
Ingredients
- 8 ounces Laura Chenel Original Log, Fresh Goat Cheese pillows or Spreadable Goat Cheese
- 16 ounces peeled and seeded butternut squash, cut into 3/4-inch cubes
- 2 tablespoons light olive oil or organic canola oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/8 teaspoon freshly ground black pepper
- 8 ounces baby spinach, washed and dried (see note)
- 7 ounces roasted red peppers, seeded with charred skin removed, cut into 3/4-inch cubes (see note)
- 4 8-inch flour tortillas
Instructions
1. Preheat oven to 350°F. Place butternut squash onto a rimmed baking sheet. Drizzle with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Mix to coat the squash. Roast until squash is tender, 20-25 minutes. Allow to cool.
2. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add the spinach and sauté for 30 seconds, coating spinach with oil. Add 1/4 teaspoon salt and continue to sauté until the spinach is wilted, 30-60 seconds. Remove from heat to cool.
3. Fill half of 1 tortilla with 1/4 each of the roasted peppers, spinach and butternut squash. Crumble 2 ounces of chèvre over the filling and fold the tortilla in half. Repeat with the remaining tortillas and filling ingredients.
4. Heat 1½ teaspoons oil in a large skillet over medium heat. Place 2 quesadillas in the skillet and cook, turning once, until the cheese is melted and both sides are golden brown. Repeat with the remaining oil and quesadillas.
5. Serve with a fresh salsa.
