Butternut Squash And Goat Cheese Quesadilla Recipes

Steps:

• 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.

Steps:

• Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
• In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.
• In a separate skillet, melt additional butter and lightly brown both sides of the tortillas.
• Build the quesadillas one by one starting with a tortilla, adding a layer of the cheeses and a layer of the squash/kale mixture and ending with a second tortilla. You'll have four quesadillas when you're done.
• Brown each quesadilla on both sides, adding more butter to the pan to make sure the tortillas are nice and golden and yummy. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.

Steps:

• In large skillet over medium-high heat, melt 2 tablespoons of butter with olive oil. While heating, slice onions.
• Add onions to skillet. Add salt, pepper and sugar. Stir occasionally. As onions start to brown, as shown in picture, stir more frequently to avoid burning. Full caramelization will take about 20 minutes or so.
• While onions are cooking, place whole butternut squash in microwave for 2-3 minutes to make it easier to handle. Cut off top and bottom of the squash. If you have a sharp vegetable peeler, you can use it to remove the peel; otherwise use a knife. Cut the neck of the squash off from the rounded bottom. Then cut the rounded bottom in half and remove the seeds.
• Cut the squash into about 1" cubes. Melt butter, and add squash to skillet; salt and pepper the squash. Cook until squash is slightly browned and has softened (much like if you were making potatoes).
• Place a flour tortilla onto a griddle or skillet. Start building your quesadilla by adding as much or as little of the ingredients as you like. First, add the caramelized onion.
• Add some of the squash and top with crumbled goat cheese. Add a sprinkle of monterey jack cheese. Fold tortilla over in half and brown both sides, allowing cheeses to melt.
• Serve with side of sour cream and slices of avocado.

Steps:

• Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35-45 minutes. Let cool slightly.
• Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
• Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
• Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
• Do Ahead
• Herb oil can be made 1 day ahead. Cover and chill.