Vegan Roasted Butternut Squash Quesadillas

  • Preparation 20 MIN
    Cooking 35 MIN
  • Servings 4



  1. With the rack in the middle position, preheat the oven to 425°F (220°C).
  2. 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.
  3. Bake for 25 minutes or until the squash is tender, stirring halfway through cooking.
  4. 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.
  5. 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.
  6. Cut the quesadillas in half, if desired. Serve hot. Serve with a salad, if desired.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.