Recipe
Main Dish
Roasted Winter Squash and Mozzarella Quesadillas
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 6 c. cubed butternut squash | ||
| 1 ½ c. diced red bell peppers | ||
| 1 tbsp. diced garlic | ||
| 1 tbsp. olive oil | ||
| 2 dash(es) salt | ||
| 2 dash(es) black pepper | ||
| ¾ c. diced tomatoes | ||
| 6 tbsp. diced onion | ||
| 3 tbsp. chopped cilantro, divided | ||
| 6 (8-inch) whole wheat tortillas | ||
| 1 ½ c. shredded fat-free mozzarella cheese, divided | ||
| ½ c. trimmed, thinly sliced green onions |
Directions
- Preheat oven to 400 degrees.
- Mix the butternut squash, red pepper and garlic with olive oil, salt and black pepper.
- Spread vegetables on a foil-lined cookie sheet and roast for 20 minutes until they are tender and slightly caramelized.
- While the squash mixture is cooking, combine the diced tomatoes and onions. Add 1 tablespoon of cilantro. Set aside to be used as salsa.
- Lay tortillas on parchment-lined baking sheets. Place 1/4 cup mozzarella on one-half of each tortilla.
- Distribute roasted squash mixture evenly on top of the cheese, followed by green onions and remaining cilantro. Fold tortillas in half to form quesadillas.
- Place in a 200-degree oven for 5 minutes, until the cheese is melted. Serve with fresh salsa on the side of the quesadilla.
- Tip: For easier cutting, soften small squash by cooking in the microwave oven on HIGH for 3 to 5 minutes or until shell can be pierced with a knife.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 5mg
- Sodium: 530mg
- Total Carbohydrates: 46g
- Protein: 15g
Recipe Source:
Recipes for Healthy Kids, challenge.gov.