Butternut Squash Spinach Quesadillas

Happy Hump Day, ya’ll.  I don’t want to alarm you, but I think it’s time we acknowledge a national crisis.  Call the guard, notify the navy, all those sayings.

That’s not a saying? Oh. Well anyway, national crisis.

There is something very wrong with me, and I don’t even know myself anymore. Because I have been consuming mass amounts of spinach by choice.


I am straight walking into the store, breezing right by the bacon and saying, wonder how big of a container of spinach they sell at this whole paychecks?

I get that right now you are probably scared and unsure that the world is round, but know that I am working to resolve this issue immediately by substituting said spinach with bacon like a normal person.

I’m sure that right now, you’re probably wondering, “Oh Lord Jesus, what can I do to help?” Well, you can send me emails about all the way that spinach is gross, pictures of donuts with bacon on them and obviously a cat video or two can’t hurt. It really does take a village to turn this sort of behavior around, and I am really relying on my community to help exorcise the demons that are taking over my palate.


Thanks in advance, especially for the cat videos.

Butternut Squash Spinach Quesadilla

By Whitney, January 23, 2013

Butternut Squash Spinach Quesadilla



Peel and dice the butternut squash.  In a large skillet, heat 1 tablespoon of olive oil over medium heat.  Add the squash and season with nutmeg, salt and pepper. Saute the squash for 20 minutes, until cooked through.  Remove from the pan. Add one more tablespoon of olive oil to the pan and add the onions and garlic. Saute for another 4 minutes until onions are a soft. Add the spinach and cook until wilted, 3-5 minutes. Remove and mix with the butternut squash, check to make sure it is seasoned well and add salt and pepper if needed. Preheat the oven to 400 degrees.  Set out flour tortillas on a lined baking sheet.  Top 1 tortilla with 1/3 -1/2 cup of vegetable mixture.  Cover vegetables evenly with parmesan and goat cheese.  Gently press the other tortilla down on top of the mixture.  Bake for 5-7 minutes, until the tortilla is crispy and the cheese is melted.  Serve with sour cream, lime, and parsley.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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