Butternut Squash Goat Cheese Quesadillas Recipe

Butternut squash: A sweet, nutty-flavored winter squash that becomes tender and caramelized when roasted.

Olive oil: Used to coat the squash for roasting, adding a rich flavor and helping it to brown.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a mild heat and depth of flavor to the roasted squash.

Flour tortillas: The base of the quesadilla, providing a soft and chewy texture.

Goat cheese: A creamy, tangy cheese that melts beautifully and pairs well with the sweet squash.

Cilantro: Fresh herb that adds a burst of freshness and a slight citrusy note.

When roasting the butternut squash, ensure the cubes are evenly sized to promote uniform cooking. This will help achieve a consistent texture and flavor throughout the quesadillas. Additionally, spreading the squash in a single layer on the baking sheet prevents steaming and encourages caramelization, enhancing the natural sweetness of the squash.

• 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.