Butternut Squash Goat Cheese Quesadillas Recipe

Butternut squash: A sweet, orange-fleshed vegetable that becomes tender and flavorful when roasted.

Olive oil: Used to coat the squash for roasting, adding a mild fruity flavor and helping it crisp up.

Salt: Enhances the natural flavors of the squash and balances the dish.

Black pepper: Adds a little bit of heat and depth to the roasted squash.

Flour tortillas: Soft, flexible wraps that hold all the ingredients together and get crispy when cooked.

Goat cheese: A creamy, tangy cheese that melts well and complements the sweetness of the squash.

Fresh cilantro: An herb that adds a fresh, bright flavor to the quesadillas.

One of the most important steps in this Butternut Squash Goat Cheese Quesadillas Recipe is roasting the butternut squash just right. Roasting brings out the natural sweetness and makes the cubes tender, which is perfect for melting together with the goat cheese inside the quesadillas. Here’s how to get it just right:

1. Preheat your oven to 400°F (200°C) so it’s nice and hot when the squash goes in.
2. Toss the peeled and cubed butternut squash with olive oil, salt, and pepper. Make sure every piece is coated—this helps them roast evenly and get a little crispy on the edges.
3. Spread the cubes out in a single layer on a baking sheet. If they’re too crowded, they’ll steam instead of roast, and you won’t get that yummy caramelized flavor.
4. Roast for about 25-30 minutes, checking once or twice to give the pan a little shake or stir. This helps the cubes cook evenly and brown on all sides.

Roasting the squash this way makes the filling soft and flavorful, which means your quesadillas will be bursting with taste and texture. Plus, the slight caramelization adds a lovely depth that pairs perfectly with the tangy goat cheese and fresh cilantro.

When I first tried roasting butternut squash, I didn’t spread the cubes out enough, and they ended up soggy instead of tender and golden. Now, I always make sure to give them plenty of room on the pan. It’s a small step that makes a big difference!

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar sweetness and texture when roasted.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor.

• salt - Substitute with sea salt: Sea salt provides a similar level of saltiness and can be used in the same quantity.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile.

• flour tortillas - Substitute with corn tortillas: Corn tortillas offer a different texture and flavor but work well in quesadillas.

• goat cheese - Substitute with feta cheese: Feta cheese has a similar tangy flavor and crumbly texture.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley provides a similar freshness and can be used in the same quantity.

• Allow the quesadillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap each quesadilla individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped quesadillas in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn.
• Label the container or bag with the date. This ensures you know how long they've been stored, as quesadillas can be kept in the freezer for up to 2 months.
• To reheat, preheat your oven to 375°F (190°C). Place the frozen quesadillas on a baking sheet and bake for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat, flipping occasionally until warmed and crispy.
• If storing in the refrigerator, place the wrapped quesadillas in an airtight container. They can be kept in the fridge for up to 3 days.
• For a quick reheat from the refrigerator, use a microwave. Place the quesadilla on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through.
• To maintain the crispiness, consider reheating in a toaster oven or air fryer. This method ensures the tortillas remain crunchy while the goat cheese melts perfectly.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover quesadillas on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes, or until the goat cheese is melted and the tortillas are crispy.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the quesadillas in the skillet and cover with a lid to help retain moisture. Cook for about 3-4 minutes on each side, or until the butternut squash is heated through and the tortillas are golden brown.

• Microwave Method: Place the quesadillas on a microwave-safe plate. Cover with a damp paper towel to keep them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating. Note that this method may not keep the tortillas as crispy as other methods.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the quesadillas directly on the rack or on a toaster oven tray. Heat for about 5-7 minutes, or until the goat cheese is melted and the tortillas are crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the quesadillas in the air fryer basket in a single layer. Cook for about 3-5 minutes, or until the butternut squash is heated through and the tortillas are crispy.

• Oven: Used to roast the butternut squash until tender.

• Baking sheet: Provides a flat surface for roasting the butternut squash in the oven.

• Skillet: Used to cook the quesadillas on the stovetop until golden brown and the cheese is melted.

• Spatula: Helps to flip the quesadillas in the skillet without breaking them.

• Knife: Essential for peeling and cubing the butternut squash as well as chopping the fresh cilantro.

• Cutting board: Provides a safe and stable surface for cutting the butternut squash and cilantro.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper accurately.

• Mixing bowl: Used to toss the butternut squash cubes with olive oil, salt, and pepper before roasting.

• Tongs: Useful for handling the hot roasted butternut squash and placing it onto the tortillas.

• Plate: Used to serve the finished quesadillas after they are cut into wedges.

Prepare the filling ahead: Roast the butternut squash in advance and store it in the fridge. This way, you can quickly assemble the quesadillas when you're ready to cook.

Use pre-cut squash: Save time by buying pre-peeled and cubed butternut squash from the store.

Multitask: While the squash is roasting, crumble the goat cheese and chop the cilantro to have everything ready for assembly.

Cook multiple quesadillas: Use a large skillet or griddle to cook more than one quesadilla at a time.