Butternut Squash and Kale Quesadillas With Cumin-Lime Yogurt Sau Recipe

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.

No additional tips available.

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

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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.

Butternut Squash and Kale Quesadillas With Cumin-Lime Yogurt Sau

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