It was a beautiful spring day (finally) and spending another minute in my windowless home-office surrounded by decidedly non-foodie and non-spring-y things wasn’t doing it for me. Heading upstairs and poking around, I found butternut squash, spinach and some tortillas that needed using up. Voilà, this quesadilla was born.
You can’t tell me that this squash isn’t a little reminiscent of Wallace….though it would be more so with some googly eyes. (Check out this link for a LOL).
So this is the quick version of this quesadilla. I can already think of ways to improve it but I’ll leave that for another day. A speedier version can be had using leftover butternut squash, or bag-o-squash. I had to cook mine.
Butternut Squash Quesadilla
With apologies to those who like formal recipes, this was pretty free form. I cut my squash in half, scooped out the seeds, sprinkled with seasoned salt (see pic of my fave one below) and put it in the microwave for about 5 minutes on high. Then scooped out a couple of tablespoons worth and spread it on a tortilla. A squeeze of lime would probably be good, though I didn’t have a lime to do that.
Add some spinach leaves, thinly sliced shallots, clumps of goat cheese, fold the tortilla and place it in a non-stick skillet on med heat. Flip when it gets brown and toasty. Cut into sections, drizzle with crema. Enjoy!
1/2 cup sour cream
salt and pepper
In a measuring cup whisk together sour cream with enough buttermilk to thin it to a pouring consistency. Season with salt and pepper to taste.
This is my favourite seasoned salt. I use it for everything. Roasting vegetables, potatoes, seasoning a roast or chicken….I found it in the salt section of my grocery store. You can find it on Amazon too. It’s worth the splurge.