spicy n’ sweet butternut squash & mushroom quesadillas
Mom and I share supper once a week or so, and we’re suckers for experimenting with interesting recipes. Usually we hunt through Pinterest to find some Internet food gem, but this week I, a bit stumped on what to contribute to VE, suggested I put on my creative cap and divvy up something innovative. Lo and behold!
Behind Mediterranean cuisine, Mexican and interpretations of comprise a wealth of my diet. Easily, sure, one could slap the fattiest renditions of enchiladas or tacos on the table, but the beauty of home cooking is customization. I love me some cheese but I pile veggies where I can – hence, the birth of these quesadillas. Winter squash is well in-season and mom had the sweetest jewel of a butternut stowed in her fridge – the whole combo of such with black beans fueled my chef’s fire to stuff any and everything in a tortilla.
Why butternut squash, you might ask? This bizarrely-shaped gourd is a mecca of nutrients, including:
- Vitamin C (immunity-booster and aids in collagen development)
- Vitamin A (vision preservation)
- Manganese (bone health and calcium absorption)
- Fiber (digestive health)
- Potassium (electrolyte balance and blood pressure regulation)
Not yet convinced? Just taste them. I sprinkled some Monterrey Jack on mine, but if vegan or otherwise unimpressed with dairy, this is easily omitted. Try them out and let me know what you think!
Ingredients
- 2 cups butternut squash, cubed
- 2 tsp oregano
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp cinnamon powder
- kosher salt & pepper (to taste)
- 3-4 tbsp milk of choice (I used almond)
- 1 tbsp olive oil
- 1/2 onion
- 2 cloves garlic, minced
- 8 oz fresh spinach
- 8 oz crimini mushrooms, sliced
- 1/2 cup black beans
- 1 cup shredded Monterrey Jack cheese
- 4 10" tortillas
Instructions
- First, prepare the butternut squash. Slice butternut squash into about 1-inch cubes and add to a pot filled with enough water to cover squash entirely. Bring water to a boil and simmer for 8-10 minutes, until squash is easily pierced with a fork.
- Drain squash through a colander and place back into the hot pot. Add oregano, cumin, chili powder, cinnamon, salt and pepper, and milk. Mash with a fork or a potato masher until you achieve a creamy texture similar to mashed potatoes. You may choose to add more milk if a thinner consistency is desired, but I prefer my squash somewhat chunky and not too wet.
- Prepare mushroom mixture. Heat olive oil in a skillet over a medium setting. Add onion and cook until soft, about 3-5 minutes. Add garlic and stir for 30 seconds, then add mushrooms and cook 8 minutes, stirring occasionally, until mushrooms release their juices. Add black beans and spinach and cook 3-5 minutes, stirring often, until spinach wilts. Season with salt and pepper to taste. Remove pan from heat.
- To assemble: Take one tortilla and set it on a flat, clean surface (I used a cutting board). Spread about 1/4 cup butternut squash on one half of the tortilla, then add 1/4 of the mushroom mixture atop. Finish with 2 tbsp or so of Monterrey Jack cheese. Fold tortilla in half. Repeat with remaining three tortillas or until all ingredients are used up.
- Heat a clean skillet or griddle* to medium and spray with cooking oil. Depending on the size of the pan, you may be able to fit more than one quesadilla at a time to cook, but if in doubt and pan looks like it may be too crowded, do one at a time. Set quesadilla into pan and cook 2-3 minutes on one side until crispy and golden, then flip and cook 2-3 more minutes until desired color is achieved. Move to a plate and slice in half or into thirds, depending on the size of wedges you'd like. Continue until all quesadillas are complete and plated. Serve with guacamole, salsa, sour cream, or any condiment of choice.
