Roasted Butternut Squash Melty Goat Cheese Quesadilla

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 1 medium (about 2 lb) butternut squash
• 4 flour tortillas (10-inch)
• 6 oz soft goat cheese
• 1.5 cups shredded mozzarella cheese
• 2 cups fresh baby spinach
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup toasted pepitas
• 1 tsp fresh thyme leaves

Instructions

1. 1Preheat the oven to 425°F. Peel and cube the butternut squash into 1/2-inch pieces. Toss on a rimmed baking sheet with two tablespoons olive oil, cumin, chili powder, salt, and pepper.
2. 2Roast 22 to 25 minutes, flipping once, until the squash is tender and caramelized at the edges. Drizzle with honey and toss; keep warm.
3. 3In a small bowl, crumble the goat cheese and mix lightly with the thyme leaves so it softens for spreading.
4. 4Heat a large nonstick or cast-iron skillet over medium heat. Warm one tortilla 15 seconds per side, then leave it in the pan.
5. 5Spread a thin layer of the herbed goat cheese over the entire tortilla. Sprinkle mozzarella evenly on one half.
6. 6Add spinach, a generous scoop of roasted squash, and a sprinkle of pepitas on the cheese half. Fold the tortilla over and press firmly with a spatula.
7. 7Cook 3 minutes until the bottom is golden-brown and crisp. Flip carefully and cook another 2 to 3 minutes until the mozzarella is fully melted and oozing at the edges.
8. 8Repeat with the remaining tortillas, brushing the pan lightly with the remaining olive oil between batches for extra crispness.
9. 9Let each quesadilla rest 45 seconds on a board, then cut into triangles so the cheese pull stays dramatic. Serve hot while the squash is still steamy.