You know the expression, “color equals flavor”? Its sooooooo true, here’s proof.
BEHOLD . . .
Butternut squash and kale surrounded in melty jack-cheesy goodness and held together by two crispy flour tortillas. This, my friends, is what I call pure perfection. I’m pretty sure I could eat this seven days a week. So many different flavors and textures…you’ll be fist pumping and raising the roof from first bite to last.
To get started, dice an entire butternut squash. Don’t worry, its not as daunting as it might seem.
- Chop off the top and bottom of the squash.
- Peel the whole thing with a vegetable peeler and cut it in half, separating the skinny part from the chunky part.
- Cut the “chunky” part in half and remove seeds.
- Cut the entire squash into chunks, then into sticks and from there just dice it up, yo!
YOU CAN DO IT, PUT YOUR BACK INTO IT.
In TWO large skillets, heat up one tablespoon of butter and one tablespoon of olive oil over medium-high heat, add the squash (you could use one skillet but it will not brown up as well). Sprinkle a half teaspoon of kosher salt, quarter teaspoon of pepper and quarter teaspoon of chili powder over the squash in each pan. Sauté for around 15 minutes or until tender and nicely browned.
At 15 minutes, I had the brown color I was looking for but it was not as tender as I wanted it to be…SO…I added a healthy splash of water to each pan and covered for 5 minutes. Worked like a charm.
While the squash is cooking, remove the steams from each kale leaf…just tear the leaves right off until you’re left with a large, fluffy pile of steam-less kale. Heat one tablespoon of olive oil in a skillet over medium-high heat. Add kale and cook for 2-3 minutes until wilted yet still slightly firm. Add butternut squash and mix.
You’re going to have one humungo batch of this stuff, makes around five quesadillas…don’t fret it keeps splendidly covered in the fridge…Oh darn. I have to eat these for the third night in a row. Such a shame.
Its also quite good on it’s own or tossed with some pasta and shaved parmesan.
Now all that is left to do is shred some jack cheese, toast BOTH sides of two tortillas and assemble this bad boy.
These two steps, as simple as they may be, are the key to an OUTSTANDING final product. Freshly grated cheese and toasted tortillas make all the difference, its the little things.
Throw as much cheese as your heart desires down on a toasted tortilla, add a heap of your veggies and top with more cheese (layering this way will keep your quesadilla together).
Cut into wedges with a pizza cutter AND EAT YOUR EVERLOVIN’ HEART OUT.
p.s. I dip each wedge into a mixture of sour cream and salsa. A lot of it.
Recipe adapted from here.
- Whole Butternut Squash, peeled, seeded, diced
- 2 Tablespoons Butter, divided
- 3 Tablespoons Olive Oil, divided
- 1 teaspoon Kosher Salt, divided
- 1/2 teaspoon of Pepper, divided
- 1/2 teaspoon Chili Powder, divided
- 1 bunch Kale, Stalks Removed
- 8 Small Flour Tortillas
- 2 1/2 cups grated Monterey Jack
- In two large skillets, heat 1 tablespoon of butter and 1 tablespoon olive oil over medium-high heat
- Add squash, in each pan sprinkle 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and 1/4 teaspoon chili powder
- Sauté for around 15 minutes or until tender and nicely browned
- At 15 minutes, I had the brown color I was looking for but it was not as tender as I wanted it to be…SO…I added a healthy splash of water to each pan and covered for 5 minutes. Worked like a charm.
- Remove squash from pans, add Kale (stems removed) cook for 2-3 minutes until wilted yet still slightly firm
- Mix squash into the kale mixture.
- In a separate skillet, melt additional butter and brown both sides of 8 tortillas
- Top a toasted tortillas cheese, add a heap of your veggies and top with more cheese (layering this way will keep your quesadilla together).
- Serve your butternut squash & kale quesadilla with a mixture of sour cream and salsa and ENJOY!