Food & Cooking Recipes Appetizers Butternut Squash Quesadilla Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 30 mins Total Time: 30 mins Servings: 4 Hearty butternut squash is often roasted as a seasonal side dish, but a whole one might yield too much for a single meal. This double-cheese quesadilla is a great way to use the leftovers. Ingredients 1 cup mashed roasted butternut squash ½ cup crumbled goat cheese (about 2 ounces) 8 (8-inch) flour tortillas ½ cup chopped pickled jalapenos 2 cups shredded low-moisture mozzarella, such as Polly-O (4 ounces) 2 tablespoons unsalted butter Pico de gallo, for serving Directions In a medium bowl, mix together squash and goat cheese. For each quesadilla, spread one tortilla with one-quarter of squash mixture (about 1/3 cup), then sprinkle with 2 tablespoons jalapenos and 1/2 cup mozzarella. In a large nonstick skillet, heat 1/2 tablespoon butter over medium until bubbling. Add prepared tortilla to skillet, cheese side facing up. Top with second tortilla. Cook, flipping once, until cheese is melted and tortillas are golden, 2 to 3 minutes per side. Repeat with remaining tortillas. Cut into wedges; serve immediately, with pico de gallo. Cook's Notes To serve all quesadillas at once, keep cooked quesadillas warm in a 225-degree oven until ready to serve. While you can certainly use store-bought salsa, for bonus points, make our tried-and-true Pico de Gallo. Rate it Print