Pioneer Woman Butternut Squash Kale Quesadillas

Pioneer Woman butternut squash kale quesadillas turn golden browned squash, tender garlicky greens and melty Monterey Jack into a crispy skillet dinner in 35 minutes. This easy vegetarian quesadilla recipe fits weeknight dinners, meatless Monday and cozy fall lunches.

Brown the squash over high heat until it's deep golden but still holds its shape, because that caramelized edge is where the sweetness comes from. Stir it too early or crowd the pan and it steams into mush.

Browning the tortillas in butter before you fill them is what sets these apart from a regular quesadilla. They turn crisp inside and out, and they help the cheese melt faster. A bit of chili powder on the squash adds quiet warmth that balances the earthy kale.

Pioneer Woman Butternut Squash Kale Quesadillas

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

620

kcal

Sweet browned squash and tender kale sit between buttery tortillas and a layer of melted cheese. Each side crisps in the skillet until golden, so every wedge has a crunchy outside and a gooey, hearty center.

Ingredients

• 1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
  

• 2 tbsp. Butter
  

• 1 tbsp. Olive Oil
  

• 1/2 tsp. Kosher Salt
  

• Black Pepper To Taste
  

• 1/4 tsp. Chili Powder (more To Taste)
  

• 1 bunch Kale, Leaves Torn, Stalks Discarded
  

• 8 whole Small (fajita Sized) Flour Tortillas
  

• Extra Butter For Frying
  

• 2 1/2 c. Monterey Jack Cheese, Grated (more If Needed)
  

• Sour Cream, For Serving
  

• Cilantro, For Serving
  

• Pico De Gallo, Salsa, Avocado Slices (optional) For Serving
  

Directions

• Brown the squash: Heat 1 tablespoon butter and the olive oil in a large skillet over high heat, then add the diced squash with the salt, pepper and chili powder. Cook for several minutes, turning gently with a spatula, until it's deep golden brown and tender but not falling apart.
• Set squash aside: Remove the squash to a plate and set it aside. That frees up the same skillet for the kale.
• Cook the kale: Melt 1 tablespoon butter in the same skillet over medium-high heat and add the torn kale. Toss it with tongs and cook for 3 to 4 minutes until it's bright and just tender.
• Combine the filling: Add the cooked squash back to the kale and toss gently so nothing breaks apart. Set the mixture aside while you get the tortillas ready.
• Toast the tortillas: Melt some extra butter in a separate skillet and lightly brown both sides of all 8 tortillas. This makes the quesadillas crisp and helps the cheese melt later.
• Build the quesadillas: Spread a layer of the grated Monterey Jack on one tortilla, then top it with a layer of the squash and kale mixture. Cover with a second tortilla, and you'll end up with four quesadillas.
• Brown and melt: Brown each quesadilla on both sides in the skillet, adding more butter as needed so the tortillas turn golden. Once the cheese has melted, remove it from the pan.
• Slice and serve: Cut each quesadilla into four wedges. Serve with sour cream, cilantro, pico de gallo, salsa and avocado slices.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, OXO swivel vegetable peeler, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use another cheese instead of Monterey Jack?

Pepper jack adds a little heat, and sharp cheddar gives a stronger flavor against the sweet squash. Pick a cheese that melts well so the filling holds together.

Can I make the squash and kale filling ahead of time?

Yes, the filling can be cooked a day or two ahead and kept in the fridge in an airtight container. Reheat it briefly or use it cold, then toast the tortillas and assemble the quesadillas fresh so they stay crisp.

How do I keep the tortillas from getting soggy?

Toast them in butter before filling, as the recipe does, and make sure the squash and kale aren't wet when you layer them in. Kale holds up well when cooked, so it won't release much water.

Can I use a different cooking method than a skillet?

A griddle works the same way, and a flat skillet is the easiest for flipping. You can also bake them on a sheet pan in a hot oven, though the tortillas won't brown quite as evenly as they do in butter.

What's the most common mistake with these quesadillas?

Overcrowding the pan when browning the squash is the big one, since it steams instead of caramelizing. Cook it in two skillets or in batches if you need to, so each piece gets color.