Butternut Squash and Spinach Quesadillas for #SundaySupper

• Vegetarian

• Produce

  • 1 6 ounce bag Baby spinach, leaves
  • 4 cups Butternut squash

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 16 Six inch flour tortillas or 8-12

• Dairy

  • 1 tsp Butter
  • 2 cups Mozzarella cheese

Found on dinner-mom.com

Description

Ingredients

• 4 cups of butternut squash, peel and diced into small ½ inch size cubes
• 1 Tablespoon olive oil
• 1 teaspoon butter (or vegan substitute) + more for frying flour tortillas
• 6 ounce bag baby spinach leaves
• 16 six inch flour tortillas or 8-12 eight inch ones
• 2 cups mozzarella cheese (or vegan substitute), shredded

Directions

• Heat olive oil and 1 teaspoon of butter over medium-high heat.
• Add butternut squash and saute for about 5-7 minutes or until squash is just about fork tender.
• Add spinach leaves and saute for about 3 minutes more or until spinach has wilted. Remove from heat.
• Butter one side of the tortilla and place it butter-side down in a clean pan that has been heated over medium heat.
• Spread about ½ cup of butternut squash and spinach mixture over the tortilla.
• Sprinkle about ¼ cup of cheese over the top of the squash and spinach.
• Butter one side of a second tortilla and place it, butter-side up on top of the cheese.
• When the bottom layer is toasty and the cheese has begun to melt (about 1-2 minutes), flip the tortilla over and toast the other side.
• Remove from pan and repeat process to make the rest of the quesadillas.
• Cut quesadillas into triangles using a pizza cutter.