The saying “what grows together, goes together” definitely holds true. Fall-fresh meals like sweet butternut squash and bitter apple come collectively in such a good way on this recipe. Perfect for lunch with a aspect salad or as a enjoyable amuse-bouche with friends.
Apple, Squash and Cheddar Quesadillas
- 2 pound butternut squash, peeled and chopped into 1/2-inch pieces
- 1 yellow onion, sliced
- 2 teaspoons olive oil
- Salt and pepper
- 8, 6-inch whole-grain tortillas (comparable to brown rice or entire wheat)
- 2 Granny Smith apples, sliced thinly
- 1 1/2 cups grated sharp aged cheddar
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place the squash and onion on the baking sheet and toss in olive oil. Sprinkle with salt and pepper and roast until tender, 25-30 minutes. Remove from the oven, mash barely with a fork and reserve.
- Lay 8 tortillas on a flat floor. Spread the butternut squash mixture on half of every tortilla. Top with apple slices and finish with grated cheese. Fold the tortilla in half and press down, forming a semi-circle.
- Heat a big nonstick skillet over medium-high heat and prepare dinner the quesadillas 1 or 2 at a time, for about 3 minutes per aspect or until nicely browned and the cheese has melted. Transfer to a slicing board, slice into wedges and serve instantly.
- To freeze the quesadillas, put them together as described in step two. Wrap every quesadilla individually with plastic wrap and place in the freezer till frozen. Then, transfer to a freezer-safe bag or container, labelling the contents with their date. These will hold within the freezer for up to two months. To reheat, let them thaw at room temperature for 20 minutes and prepare dinner in a skillet as described.
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