Curried Lentil & Butternut Squash Quesadillas

• Vegetarian

• Produce

  • 1/2 Butternut squash, medium
  • 1 Garlic clove
  • 1/2 cup Green lentils, dry
  • 1/2 Onion, medium
  • 1 cup Spinach

• Canned Goods

  • 1 1/4 cup Vegetable stock

• Condiments

  • 1/2 cup Mayonnaise or vegenaise, light

• Baking & Spices

  • 2 tbsp Curry powder, mild yellow
  • 1 tsp Curry powder, yellow
  • 2 tsp Turmeric

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 8 Tortillas (small ones, whole wheat small

• Dairy

  • 2 cups Mozzarella cheese, light

Found on flatlandfreshfood.com

Description

Ingredients

• ½ medium butternut squash, cubed and roasted
• ½ cup green lentils, dry
• 1 cup + ¼ cup vegetable stock
• 2 tbsp mild yellow curry powder, separated
• 1 tsp turmeric
• 1 tsp cumin
• 1 cup chopped spinach
• ½ medium onion diced
• ½ garlic clove, minced
• 8 whole wheat tortillas (small ones, ~8 inch)
• 2 cups shredded light mozzarella cheese
• ½ cup light mayonnaise or vegenaise
• ½ garlic clove, minced
• 1 tsp yellow curry powder
• 1 tsp turmeric

Directions

• I had leftover roasted butternut squash but if you dont, peel, scoop out seeds and cube your butternut squash and roast on a lightly oiled sheet pan at 400°F for 30 minutes, turning half way through.
• Rinse and pick over dried lentils. Add lentils, vegetable stock, 1 tbsp yellow curry powder, along with the turmeric and cumin to a medium pot. Bring to a boil then turn down the heat to simmer and cover with lid slightly ajar for 20 minutes or until lentils are cooked through.
• In a large frying pan sauté onion and garlic for a few minutes until onions begin to soften. Add cooked lentils and butternut squash as well as chopped spinach and ¼ cup vegetable stock. Season with salt & pepper and 1 more tbsp of curry powder. Cook for a couple more minutes stirring until spinach has wilted and everything is well combined.
• Assemble the quesadillas: place ¼ cup shredded cheese on one tortilla then top with a few big spoonfuls of filling mixture, followed by another ¼ cup shredded cheese and a second tortilla. Toast quesadillas in a lightly oiled pan until cheese is melted and tortillas are crispy, flipping half way through. Repeat with remaining tortillas and filling.
• Combine all aioli ingredients in a small bowl mixing well. Serve as a dipping sauce with quesadillas.