hello world, hope you are having a lovely first day of spring.
the windchill in madison today was -2, and that set me off on the wrong foot.
i did, however, try to summon spring by wearing a light blue skirt and nude pumps to work today. it was not successful, and my feet hurt at the end of the day. can you tell i’m in a joyous mood?
well, want to know what cheered me up? beautiful squash. in a quesadilla. with kale. and lots of cheese and avocado. funny how that seems to do the trick.
Butternut Squash and Kale Quesadillas
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ large butternut squash, peeled and cut into ½ inch cubes
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon chili powder
- 1 bunch kale, stems removed and chopped
- 1 cup gruyere cheese, shredded
- 1 avocado sliced into strips
- 4 large tortillas
- ¼ cup cilantro
- sour cream, salsa, or other toppings for serving
Instructions
- Melt 1 tablespoon butter and olive oil in pan. Add in squash and season with salt, pepper, and chili powder. Cook for 10-12 minutes, until squash is tender but not falling apart. Add kale to the pan and stir. Cook for about 5 minutes until wilted. Transfer squash and kale to bowl.
- Melt remaining butter in the pan and heat quesadillas on both sides. Spoon kale and squash mixture onto half of each tortilla. Top with avocado, cheese, and cilantro. Fold each tortilla in half and cook, until cheese is melted, flipping halfway through.
- Cut quesadillas into thirds and serve.
recipe adapted from the pioneer woman.
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