Butternut Squash, Green Chili, and Kale Quesadillas Recipe

Ingredients

• 1 medium butternut squash
• 3 tablespoons (tbsp) of olive oil, divided
• 1 tablespoon (tbsp) of pure maple syrup
• 1 one-ounce can of diced green chilies, undrained
• 1 medium yellow onion
• 1 tablespoon (tbsp) of buttery sticks such as Earth Balance Soy Free
• 4 cups of firmly packed chopped kale — about a half a bunch
• ⅛ teaspoon (tsp) of kosher salt
• ⅛ teaspoon of black pepper
• 1 cup of mozzarella-style shreds
• 4 large burrito-sized tortillas, or 8 eight-inch gluten-free flour tortillas

Preparation

1. Preheat your oven to 425° F.
2. Wash the kale and remove the stems.
3. Roughly chop the kale and measure 4 cups, firmly packed.

Directions

1. Trim both ends of the butternut squash. Cut the squash in half crosswise, making it easier to work with. Then cut each half in half lengthwise.
2. Scoop out the seeds with a spoon or melon baller.
3. Brush 1 tablespoon of oil on the flesh side of the squash pieces.
4. Place the squash pieces flesh side down on a baking pan lined with parchment paper or foil.
5. Bake until tender, about 35-45 minutes.
6. Remove from the oven and let cool.
7. Scoop the squash flesh into a medium bowl.
8. Measure 2 cups of squash into a small bowl and add the maple syrup. Reserve the remaining squash for another use.
9. Mash the squash with a potato masher or fork until smooth.
10. Fold in the green chilies and set aside.
11. Cut the onion in half through the root end. Peel and cut a V-shaped notch around the root to remove it.
12. Place one onion half on a cutting board, flat side down.
13. Starting at opposite side of the root end, thinly slice the onion lengthwise into ¼-inch slices.
14. Repeat with the other half of the onion.
15. Melt the buttery sticks and 1 tablespoon of oil in a sauté pan or wok over medium heat. Use a pan that has a wide base that gives water room to evaporate, allowing the onions to caramelize, rather than steam.
16. Add the onions and reduce the heat to medium-low.
17. Slowly cook until the onions start to brown (caramelize), stirring occasionally for about 15 to 20 minutes.
18. Let the onions cool in the pan.
19. Transfer the onions to a dish and set aside.
20. Heat 1 tablespoon of oil in the same skillet or wok over high heat.
21. Sauté the kale, salt, and pepper in the oil until the kale is wilted – about 30 seconds — tossing with tongs. Then set aside.
22. Place a tortilla in a preheated dry (no oil) cast iron pan or skillet over medium heat.
23. Flip the tortilla a few times, every 10 seconds. Air pockets should begin to form within the tortilla.
24. Using a small offset spatula, spread ½ cup of the butternut squash mixture on half of the tortilla.
25. Arrange the caramelized onions over the squash, followed by ¼ cup of kale and ¼ cup of mozzarella-style shreds.
26. Fold the tortilla over itself into a half-moon shape.
27. Gently press with a spatula.
28. Flip the quesadilla every 20 seconds or so until it is crispy and brown, and the shreds melt.
29. Remove the quesadilla from skillet and cut it into 4 wedges.
30. Repeat with the remaining tortillas.
31. Serve with allergy-friendly sour cream and your favorite salsa.

Notes