Monday, March 15, 2010

Butternut Squash, Feta and Jalapeno Quesadillas

Living in the heart of Tex-Mex country, quesadillas are ubiquitous.  Restaurants, however, tend to stick to the classic cheese and meat fillings.  At home, the quesadilla is so versatile that we have successfully created many different vegetable and cheese combinations depending on what's growing in the garden.  Our favorite combines butternut squash and feta with a jalapeño and lots of fresh cilantro from the garden.  The jalapeño adds only subtle heat, so we sometimes add a finely diced dried cayenne pepper left over from last summer's harvest for a stronger kick.
Butternut Squash, Feta and Jalapeño Quesadillas
serves 2 as entree


1                   1-lb butternut squash, peeled, seeded and cut into 1" cubes
1                   jalapeño, seeds and membrane removed, finely chopped
1                   dried cayenne pepper (optional)
4                   flour tortillas
4      oz         sheep's milk feta, crumbled
1/4  cup        cilantro, chopped
                     sea salt and black pepper
                     vegetable oil

  1. Boil a big pot of salted water and add cubed butternut squash.  Boil until tender, about 10 minutes.  Drain and cool slightly, then puree in food processor.  
  2. Add jalapeño to pureed butternut squash, then add salt and pepper to taste.  If you like more heat, add a finely diced dried cayenne pepper to the mixture.
  3. Spread butternut puree on a tortilla, then sprinkle cheese and cilantro.  Use second tortilla to make a top for the quesadilla.  
  4. Heat oil in large skillet over medium high.  Add quesadilla and cook until browned, then flip over and repeat.
  5. Garnish with more cilantro and serve immediately.


  1. Yum! Quesadillas with butternut squash sound terrific, great idea!

  2. *Picks each and every quesadilla up from behind the screen and devours them all* Blogger should really make that an option...

  3. Just made some butternut squash bisque this weekend and now I wish I saved some of the squash because that quesadilla combo sounds divine! Maybe it's time to run out and buy another butternut squash!

  4. What a brilliant idea! I love chiles (and spice) in my squash- so why not between two tortillas? Thank you for the inspiration!

  5. These look amazing, great take on quesadillas, keep it up!

  6. Beautiful combination. Love the sweet, salty and spicy flavors.

  7. OMG. I would kill for one of those. I love how you always give everything a VM touch. This is a really interesting take on quesadillas!

  8. Great flavour combo for quesadillas!

  9. Was looking at FoodGawker and made these because of your beautiful photograph. Totally lived up to the photo! I used chipotle paste in with the sweet potato instead of jalapeno as it was what was on hand and it was great! Thanks!

  10. This was nice enough for a low fat dinner. I didn't bother with the pommegranate seeds or the yoghurt either. The next day I chopped up the leftovers and stired through some rice which was nice.


Comments welcome

Note: Only a member of this blog may post a comment.