Butternut Squash and Goat Cheese Quesadilla

Quesadillas take their name from the cheese melted inside, a beloved Mexican tradition of folded tortillas. This fall twist fills them with roasted butternut squash, creamy goat cheese, honey, and sage for a warm sweet-savory bite.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 450 cal
• 17g protein
• 42g carbs
• 25g fat
• 3g fiber

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Ingredients

• 4 flour tortillas (8-inch)
• 3 cups peeled and diced small butternut squash
• 6 oz soft goat cheese
• 1 1/2 cups shredded Monterey Jack cheese
• 2 tbsp olive oil
• 8, chopped fresh sage leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon
• 1 tbsp honey
• 2 tbsp butter
• 3 tbsp toasted, for garnish pepitas (pumpkin seeds)

Instructions

1. 1Toss the diced butternut squash with olive oil, salt, pepper, and cinnamon. Spread on a sheet pan and roast at 425°F for 18 to 22 minutes until tender, caramelized at the edges, and easily pierced with a fork.
2. 2Transfer the hot squash to a bowl, drizzle with honey, and gently mash half of it with a fork so you have a mix of creamy and chunky pieces; stir in the chopped sage.
3. 3Warm a large nonstick or cast-iron skillet over medium heat and add a thin pat of butter.
4. 4Spread a layer of Monterey Jack over half of a tortilla, then dollop spoonfuls of the seasoned squash and crumble goat cheese generously on top.
5. 5Fold the tortilla over the filling and place it in the buttered pan. Cook 2 to 3 minutes until the bottom is golden and crisp.
6. 6Flip carefully and cook the second side another 2 to 3 minutes, pressing gently so the goat cheese softens and the Monterey Jack melts into long pulls.
7. 7Repeat the assembly and searing with the remaining tortillas and filling, adding fresh butter as needed to keep each exterior beautifully browned.
8. 8Rest each quesadilla one minute on a board, then cut into neat wedges that reveal the orange squash and creamy white goat cheese.
9. 9Scatter toasted pepitas over the wedges for crunch and serve while the cheese is still molten and the squash is fragrant with sage.