roasted butternut squash and sweet potato quesadillas.

DSC01935Tudy and I are definitely on some sort of fall-cooking kick.  Each time we talk about what we’re cooking, the conversation eventually comes back to pumpkin-this or butternut squash-that.  I’ve also been on a Mexican food kick for the past day, which is why I decided that these butternut squash and sweet potato quesadillas were very necessary.

These are so good – there’s no oil in the recipe, and I really don’t think you’ll miss it.  I roasted the squash and sweet potato to bring out the flavor (and fyi – you get so much healthy vitamin A in this dish), and seasoned everything with spicy cayenne, jalapeño peppers, nutmeg and cinnamon.  Yes, even though this is a savory dish, nutmeg and cinnamon.  They add so much depth of flavor and help bring out the heat in this recipe.  I also think cinnamon and nutmeg just make everything taste much more comforting.  

I served these with non-fat plain yogurt (greek yogurt works really well here) and a very quick fresh salsa (the recipe is below). You’ve gotta try them.

Butternut Squash and Sweet Potato Quesadillas: (serves 6)

6 whole-wheat tortillas
6 tbsp. shredded low-fat cheese (mozzarella or jack are great)
2 cups peeled, cubed, butternut squash (about 1.5 lbs squash)
1 1/2 cups peeled, cubed sweet potato (about one 1 lb. potato)
1/2 red onion, chopped 
1/2 jalapeño pepper, seeds and veins removed, chopped (about 1 tbsp. chopped jalapeño)
2 cloves garlic, minced
1/4 cup low-sodium vegetable broth
between 1/4 and 1/2 tsp. cayenne pepper (depending on how spicy you like your quesadilla filling!)
1/4 tsp. cinammon
1/4 tsp. freshly grated nutmeg
few pinches salt and pepper
non-stick cooking spray
non-fat plain yogurt (for serving)
fresh and easy salsa (for serving, recipe follows)

Preheat oven to 400.

Spray a baking sheet with non-stick cooking spray, and add the cubed squash and sweet potato.  

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Spray the top of the squash and sweet potato with non-stick spray and sprinkle with salt and pepper.  Roast uncovered for 40 minutes, until squash is tender and just starting to brown, turning twice during the roasting process.  

Meanwhile, spray a pan with non-stick cooking spray and add the onion and jalapeño.  Sprinkle with salt and pepper and cook over low heat until softened (about 7 minutes).  Add in the garlic and cook for another minute.  Add the roasted squash and sweet potato, the vegetable stock, and the cayenne pepper, cinnamon and nutmeg.  Cook for about 5 minutes, until the liquid is totally absorbed and all spices have been well incorporated.

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Spray another pan with non-stick cooking spray and heat it over medium heat for 45 seconds.  Add a tortilla to the pan and flip the tortilla after about 2 minutes.  Place about 3 tablespoons of the squash mixture on one half of the tortilla and top the squash with 1 tablespoon shredded cheese.  After about 1 minute, fold the tortilla over.  Cook for an additional minute on each side, until cheese is totally melted and tortilla is lightly browned on both sides.  Off the heat, cut into 4 wedges and serve with non-fat plain yogurt and fresh and easy salsa (recipe below).

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Fresh and Easy Salsa (serves 6)

4 vine ripened tomatoes, diced (or 2 large tomatoes)
1/2 cup white onion, finely diced
1/2 jalapeño pepper, seeds and veins removed, finely diced (about 1 tbsp. jalapeño)
1 serrano pepper, seeds and veins removed, finely diced
1 tbsp. chopped fresh cilantro (or oregano, if like me and Jordan, you don’t like cilantro!)
1/2 tsp. cumin
juice of 1/2 a lime
salt and pepper to taste

Place all ingredients in a bowl and mix well.  Season to taste with salt and pepper.  

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9 Comments

  1. Ema says:

    Looks delish

  2. tali says:

    thanks, Ema!

  3. Booters Rimes says:

    sounds yummy!

  4. jordan w. says:

    they are as delish as they look and as yummy as they sound. you should try them.

  5. Adriane says:

    Wow! I made these for dinner Sunday night and they were TO DIE FOR! My friend and I ate in silence save for a few “mmmms” and “ahhhhs” as we devoured this meal! And the best part is, of course, that they are so healthy!!! Serious guilt free eating! My friend is allergic to pepper so I made it without the spicy ingredients. Also, I served it with your guac recipe and non-fat greek yogurt. Plus the salsa made with a yellow heirloom tomato. The whole thing was beautiful to look at and even more delicious to eat. Thank you!!!

  6. tali says:

    So happy you liked them, Adriane! I devoured them, too. May be time to make these again…

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