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Butternut Squash Quesadillas with Kale & Red Onions

 

 

 

I swear I never knew a love like this before……. Roasted Butternut Squash, Kale & Onions grilled in a spelt flour tortilla! I have no shame at all when I tell you that I ate all except one of them which is a testament to just how much I love my sister Tia who came over for lunch today. Lol. So, if you are looking for a new delicious quesadilla recipe, look no more because it has arrived.

 

Cook time: about 25-30 minutes

Makes about 4 quesadillas

 

The Ingredients

 

½ a large butternut squash diced into ¼ inch pieces

1 cup of red onion sliced

1 bunch of kale cleaned and chopped

1 tbs of garlic powder

2 tablespoons of nutritional yeast

extra virgin olive oil for cooking

sriracha sauce

flour tortillas (I used spelt flour tortillas)

sea salt to taste

 

Directions

 

Preheat oven to 400*

 

Place the butternut squash onto a large sheet pan and drizzle with 1-2 tbs of extra virgin olive oil, garlic powder and a pinch of sea salt. Place it into the oven for about 15 minutes.

 

While you’re waiting for the squash to cook you can prepare the remaining ingredients. First place a large skillet over medium heat and add in about 2 tbs of extra virgin olive oil and onions. Cook the onions for about 3-4 minutes and then add in the kale. Cook for and additional 6-7 minutes or until nice and tender.  Remove from the heat and pour into a bowl. 

 

Remove the squash from the oven and carefully use the back of a spoon to smash most of the squash. Next sprinkle on 1-1/2 tbs of nutritional yeast and season with sea salt to taste, making sure to mix well.

 

Now you can begin assembling your quesadillas by adding a layer of butternut squash onto one side of a flour tortilla, then add on a layer of kale and onions and your desired amount of sriracha sauce and fold in half.  Add a little oil back into the pan and grill each side for about 2 minutes or until nice and golden brown. That’s it!

 

 

 

 

 

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