Name: Vegan Roasted Butternut Squash Quesadillas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 3 cups (420 g) butternut squash, peeled, seeded and diced; 1 red bell pepper, seeded and diced; 1 onion, thinly sliced; 2 tbsp (30 ml) olive oil, plus more for cooking; 4 soft wheat tortillas, each about 9 inches (23 cm) in diameter; 2 cups (200 g) cheddar-style dairy-free cheese, grated; ½ jalapeño or serrano pepper, seeded and thinly sliced (optional)

Ingredients

- 3 cups (420 g) butternut squash, peeled, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 onion, thinly sliced
- 2 tbsp (30 ml) olive oil, plus more for cooking
- 4 soft wheat tortillas, each about 9 inches (23 cm) in diameter
- 2 cups (200 g) cheddar-style dairy-free cheese, grated
- ½ jalapeño or serrano pepper, seeded and thinly sliced (optional)

Preparation

- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, toss the squash, bell pepper and onion with the oil. Season with salt and pepper.
- Bake for 25 minutes or until the squash is tender, stirring halfway through cooking.
- Place the tortillas on a work surface. Spread half of the cheese over one half of each tortilla. Place the roasted vegetables and chili pepper over the cheese. Top the vegetables with the remaining cheese. Fold each tortilla in half over the filling, pressing down lightly.
- In a large, lightly oiled non-stick skillet over medium-high heat, brown two quesadillas at a time for 2 to 3 minutes on each side. Set aside on a plate.
- Cut the quesadillas in half, if desired. Serve hot. Serve with a salad, if desired.

Vegan Roasted Butternut Squash Quesadillas

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Ingredients

Preparation

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