Butternut Squash Quesadillas

This post may contain affiliate sales links. Please read my disclosure policy.

Who wants to do the mexican hat dance and eat mexican food all weekend?

Me! Me! 

Wouldn’t that be nice? All the salsa, guacamole, tacos, enchiladas and mexican pork you want! Oh and maybe some of these pomegranate lime margaritas.

Talk about a good time!

Well, a good time for everyone but my not-so-tiny-hiney.

…………

Ok, change of plans! Make these quesadillas instead and still do the mexican hat dance. That’s a good compromise.

Which brings me to my next point: these quesadillas. Holy momma I couldn’t shovel them into my mouth fast enough! Melty cheese, spicy chorizo, sweet squash, creamy white beans, fresh tomatoes all stuffed in a crunchy & buttery tortilla…are you getting the picture? Slathering the whole thing in salsa, sour cream and guacamole is mandatory–>fyi.

Yeah….this was amazing and you should totally get on the mexican band wagon this weekend. All the cool cats are doing it. {Read: I’m cool.}

Here’s how you make these:

Peel and chop some butternut squash, or as I like to call it squatternut bosh. Place it on a sheet tray and coat it in a little olive oil, salt and pepper. Stick it in the oven and let her roast.

In the mean time, find some chorizo of the pork variety

and start cooking it up in a hot pan. No need to oil the pan, there’s plenty of grease in this. And as you’re cooking it, it should start to resemble ground beef, except it will be more soft and more red…if that makes sense.

After 7-10 minutes it should be completely cooked, so remove it from the pan onto some paper towels to drain. I’m not a huge fan of extra grease, personally. Neither are my thighs.

So once the hot pan is vacant, toss in a little more oil and some sliced onion.

After the onions soften up, stir in some garlic….maybe 3 more minutes or so. This stuff together smells Ahhhhh-mazing.

Toss in the cooked chorizo

the roasted squash

and some white beans. Stir it all together and bodda bing bodda boom you’ve got your quesadilla filling. It’s not all that photogenic, but it tastes might good.

Now we can assemble these babies! Grab some tortillas {I used whole wheat}

and butter. A good crunchy quesadilla needs butter.

Oh, you’re going to want to grate some cheese and slice some tomatoes too.

NOW to assemble, melt maybe 1/2 tablespoon of butter in a hot pan and place a tortilla into it. Sprinkle over some cheese, then some filling, tomato slices, more cheese and another tortilla.

Once the cheese melts and the tortilla browns up, flip it over and brown the other side. Take it off and cool it down 3 minutes before slicing.

Serve with salsa, guacamole and sour cream. Be sure to have all three! So amazing together 🙂

Simply delicious.

I’m a quesadilla fan.

A big big fan.

Have a wonderful weekend!

PrintPrint Pin ItPin It

5 from 1 vote

Chorizo Butternut Squash Quesadillas

Butternut Squash Quesadillas are filled with cheese, spicy chorizo, white beans, and fresh tomatoes all in a crunchy & buttery tortilla.

servings 4 large

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 small butternut squash peeled & diced to 1/4 inch cubes, about 2 cups
• ▢ 3 tablespoons olive oil divided
• ▢ salt & pepper to taste
• ▢ 12 oz pork chorizo 1 package
• ▢ 1 small onion sliced
• ▢ 1 large garlic clove minced
• ▢ 2/3 cup white beans rinsed and drained, about 1/2 can
• ▢ 1/2 teaspoon cumin
• ▢ 2 cups grated cheddar cheese
• ▢ 1 large tomato sliced
• ▢ 8 medium whole wheat tortillas
• ▢ 3 tablespoons butter
• ▢ sour cream
• ▢ guacamole
• ▢ salsa

US Customary - Metric

Instructions

• Preheat oven to 400 degrees. Toss butternut squash with 2 tablespoons olive oil, salt and pepper. Bake 15-20 minutes or until softened.
• Unwrap chorizo and break apart in hot skillet. Cook chorizo until the texture starts to resemble ground beef. {It will be softer then that, fyi.}
• Remove chorizo to paper towel lined bowl and set aside. If there's a lot of extra grease from the chorizo, wipe out pan.
• Saute onions in same pan with remaining 1 tablespoon olive oil. Once onions start to soften, stir in garlic and cook another 2 minutes. Stir in cooked chorizo, roasted butternut squash, beans and cumin. Set aside.
• To assemble quesadillas, preheat large skillet over medium heat. Melt 1/2 tablespoon butter and place tortilla into pan.
• Top with cheese, filling, slices of tomato and more cheese. Finish with another tortilla. Flip once tortilla has browned. Brown other side of quesadilla and remove from heat. Stand 3 minutes and slice into wedges. Serve with sour cream, salsa and guacamole.

Nutrition

Calories: 1048kcal | Carbohydrates: 79g | Protein: 41g | Fat: 64g | Saturated Fat: 28g | Cholesterol: 135mg | Sodium: 2029mg | Potassium: 1016mg | Fiber: 13g | Sugar: 11g | Vitamin A: 21443IU | Vitamin C: 47mg | Calcium: 699mg | Iron: 7mg

Course: Dinner

Cuisine: Mexican

Keyword: Butternut Squash Quesadillas