Butternut Squash Quesadillas

WELCOME SPRING!!!!! Finally, mother nature is giving us East Coasters a break from the dreary winter. This weather instantly puts me in a good mood! I don’t know about you, but I find when the weather is nice, I’m even more motivated to get up and workout. I’m definitely a morning workout lady, but when it’s cold, wet, snowy and dark, it’s hard to find the inspiration to get my butt out of bed and to my workout.

This morning, I woke up early, and took a nice long walk over to Flywheel for a flyBARRE class! “Barre” workouts are the best. They utilize small pulsing movements and light weights to target specific body-parts. This class is hard, but it kicks ass.  A lot of people are intimidated to try a new workout, but the instructors at this studio are amazing, kind and welcoming. Do yourself a favor, try something new. Your body will thank you!

After my barre class, I noticed that my friend Bree Branker was teaching a FlyWHEEL class(spinning), and quickly jumped on a bike. If you live in NYC, do yourself a favor and get to her class. She is seriously one of the best instructors I have ever had the pleasure of taking! Productive/sweaty spring morning complete!

Clearly, this post isn’t all about working out. I mean if it was, would I be adding these mouth-watering photos of these yummy quesadillas?

As I mentioned in an earlier post, I had my bachelorette party last weekend! To start the night off, my gorgeous friends took me to a delicious Mexican restaurant called “Dos Caminos.” Ever since that night I have been craving quesadillas, and who am I to deny this craving?!

One of my favorite things about a good quesadilla is the texture. The outside is fantastically crunchy, and the insides are gooey and satisfying. Since I am clearly in love with butternut squash, I decided that the perfect quesadilla should highlight this perfect squash! The combination of simple flavors lends to a serious blast of flavor. GET INTO THIS RECIPE!

Butternut Squash Quesadillas

 

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Prep time

15 mins

Cook time

50 mins

Total time

1 hour 5 mins

 

These Butternut Squash Quesadillas boast the perfect flavor combinations to create an incredible dish. This is a healthy twist on a classic Mexican favorite. Gluten-free, Sugar-free, Vegan, Vegetarian, Fat-Free, and delicious!

Author: Cookies to Kale

Recipe type: Vegan

Cuisine: Mexican

Serves: 1 serving

Ingredients

• ½ cup mashed roasted butternut squash (about ½ small squash)
• 4 mushrooms sliced
• ⅛ cup onion chopped
• ½ cup baby spinach
• ⅛ cup red bell pepper chopped
• ¼ cup dairy free milk
• 2 TBS water
• 1 slice or ⅛ cup cheese of choice (I used galaxy brand rice cheese)
• 1 gluten free wrap (I use Trader Joe's brand Brown rice wrap)
• ½ tsp cumin
• ½ tsp garlic powder
• salt to taste
• optional: hot sauce, salsa

Instructions

1. Pre-heat oven to 450 degrees
2. CLICK HERE and scroll to the recipe/notes to learn how to peel and seed a butternut squash
3. Spray baking sheet with non-stick cooking spray
4. Place half squash flat side down and roast for about 35-40 min or until soft. Allow to cool (leave oven on)
5. Spray a pan with non-stick cooking spray.
6. Turn flame to medium heat and cook mushrooms, onion, and spinach until soft
7. Add butternut squash, milk and spices and mix all veggies together. Allow milk to absorb
8. Take wrap, spoon veggie mixture onto half of it. Add cheese on top of veggies, and fold other half of wrap over.
9. Bake for about 10 minutes, or until wrap is browned
10. ENJOY!

Notes

*If you pre-make your butternut squash, the cook time on this is really short!

3.2.2925

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