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Tuesday, November 18, 2014

November's Recipea: Butternut Squash Quesadillas

Here at Peas of Mind, we make it our mission to practice stealth health.  Our number one priority is that your kiddos eat their daily dose of veggies...BUT we want them to also be passionate about food.  That’s why we make fries out of broccoli, pizza with hidden veggies in the crust and nuggets that contain a whole serving of vegetables!  This month we’re practicing stealth health by taking a universally kid loved classic and secretly adding in our favorite fall vegetable.  For November’s recipea we’re making butternut squash quesadillas! This quick and easy to prepare dinner is packed with protein, potassium, vitamin A, vitamin C and calcium and will leave your little ones asking for seconds and thirds!

Butternut Squash Quesadillas:
  • 1 small-medium butternut squash peeled and cubed into small squares (if this seems too daunting, many grocery stores now carry pre-cut butternut squash both fresh and frozen varieties)
  • 2 Tbsp olive oil
  • ¼ cup water
  • 1 medium yellow onion, diced
  • ½ cup of grated cheddar cheese
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • 1 tsp salt
  • 8 small flour tortilla
  • 1.5 Tbsp butter (use about 1 tsp to fry each quesadilla)
  • ¼ cup chopped cilantro (optional)

Heat olive oil in a large skillet on medium-high.  Add onions and cook until translucent and almost caramelized.  Add butternut squash and saut√© until somewhat golden. Add water, cover and let cook for about ten minutes on medium-low.  Uncover butternut squash (the butternut squash should be tender and fully cooked, if not, cook for another 5 minutes). Add salt, chili powder and smoked paprika.  Mash up butternut squash cubes until you get a lumpy mashed potato like quality. Place filling in a large bowl and set aside.  Clean skillet and also set aside.

Lay out 8 tortillas and start building quesadillas.  Add a thick layer of butternut squash filling, a light sprinkle of cheese (just enough to ensure that everything sticks together) and a small sprinkling of cilantro (optional) to one tortilla and use another tortilla to top (as you would a sandwich).  After you’ve built 4 quesadillas, melt 1 tsp of butter on medium-high heat in a skillet and brown each side of the quesadilla (this should take about 3-5 minutes on each side).  Cut quesadilla into triangles and serve with a light sprinkling of cilantro and salsa.

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