Dinner Tonight: Squash and Kale Quesadillas

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butternut-squash-2While I was looking into healthy lunch ideas, I stumbled on a picture of a quesadilla that combined squash and kale with gooey cheese. I was hooked and made it last night. So simple and flavorful, this is an easy dinner that can also be reheated for lunch the next day.

Obviously, I love butternut squash, as can be seen in these recipes here, here, and here! Thankfully, my kids love butternut squash, too. This delicious, healthy and versatile vegetable has shown up in my organic bin almost every week for the last couple of months, so I need to keep finding new and interesting ways to serve it up. The best part is that I am enjoying locally grown veggies at their peak, in terms of both flavor and nutritional value. And that goes for the kale, too, which loves this colder weather!

Squash and Kale Quesadillas

1/2 of a butternut squash, peeled, seeded, and diced
2 tbsp butter, plus small amount for frying quesadillas
1 tbsp olive oil
1/2 tsp kosher salt
black pepper to taste
1 bunch kale, leaves torn (discard large stems)
8 Ezekiel tortillas (you can use any whole-grain tortilla)
2 1/2 cups cheese (any cheese that melts well – I used Gruyere, but cheddar would work well, too)
sour cream, cilantro, avocado and salsa as garnish (optional)

Heat 1 tbsp of butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt and pepper. Cook for several minutes, stirring gently, until squash is deep golden brown and tender. Remove from the skillet onto a plate and set aside.

In the same skillet, melt 1 tbsp of butter over medium-high heat and add in the kale. Toss for 3 to 4 minutes. Add in the cooked squash and gently toss together. Set aside.

In a separate skillet, melt additional butter and place one tortilla in it. Add a layer of cheese, and then a layer of the squash/kale mixture and finally top with a second tortilla. Brown each quesadilla on both sides, Continue for the rest of the quesadillas.

When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges. Serve with sour cream, cilantro, salsa, avocado… or any sides you’d like!

You can also take the squash/kale mixture and add it to pasta, or even make a pizza out of it!

Photo from here, with thanks.

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November 2015
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