Butternut Squash Quesadilla

squash quesadilla
Photo: Bryan Gardner
Prep Time:
30 mins
Total Time:
30 mins

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.


  • 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


  1. In a medium bowl, mix together squash and goat cheese.

  2. 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.

  3. 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.
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