Butternut Squash and Kale Quesadillas With Cumin-Li

Name: Butternut Squash and Kale Quesadillas With Cumin-Lime Yogurt Sau
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, minced; 1 small butternut squash, peeled, seeded and cut into 1/2 inch cubes; 1 small yellow onion, peeled and finely chopped; 2 garlic cloves, minced; 1 bunch kale, tough stems removed and finely chopped (about 2 1/2 cups worth); 1 cup mozzarella cheese, shredded; ¼ teaspoon chili powder; salt and pepper; olive oil; 4 tortillas (spelt, whole wheat, or whatever you fancy); 1 cup plain organic yogurt; 1 lime, juice of; 1 teaspoon ground cumin; 1 garlic clove, minced; 1 teaspoon honey; minced cilantro

Servings: persons

2 garlic cloves, minced
1 small butternut squash, peeled, seeded and cut into 1/2 inch cubes
1 small yellow onion, peeled and finely chopped
2 garlic cloves, minced
1 bunch kale, tough stems removed and finely chopped (about 2 1/2 cups worth)
1 cup mozzarella cheese, shredded
¼ teaspoon chili powder
salt and pepper
olive oil
4 tortillas (spelt, whole wheat, or whatever you fancy)
1 cup plain organic yogurt
1 lime, juice of
1 teaspoon ground cumin
1 garlic clove, minced
1 teaspoon honey
minced cilantro

1
Combine all the ingredients for the yogurt sauce together in a bowl.
2
Set aside.
3
Bring a large pot of water to a boil.
4
Add the squash and cook until for tender.
5
About 5-8 minutes.
6
Strain squash and let cool for a couple of minutes.
7
While squash cooks heat a little oil in a large skillet over medium heat.
8
Add onion and cook for about 5 minutes stirring often.
9
Add garlic, kale, and chili powder.
10
Cook for about 3-5 more minutes (or until kale is bright green and tender) Remove from heat and place mixture into a bowl.
11
Reserve the same pan for cooking the tortillas (no need to clean it!
12
).
13
In a blender of food processor puree the squash with 1 TBS olive oil and a dash of salt.
14
Heat a little more oil in the same skillet over medium hight heat.
15
Assemble your quesadillas by spreading a healthy portion of the squash mixture followed by the kale and onion mixture.
16
Sprinkle with cheese and top with the the second tortilla.
17
Cook for about 3-5 minutes per side or until lightly browned and crisp.
18
Enjoy with yogurt-lime sauce and cilantro.
19
Please use this recipe as a guide.
20
Adjust measurements and ingredients as necessary.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 garlic cloves, minced, 1 small butternut squash, peeled, seeded and cut into 1/2 inch cubes, 1 small yellow onion, peeled and finely chopped, 2 garlic cloves, minced, and more.

Yes, Butternut Squash and Kale Quesadillas With Cumin-Lime Yogurt Sau falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash and Kale Quesadillas With Cumin-Lime Yogurt Sau

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions