Since technically butternut squash is classified as a “winter squash” and the month of January happens to fall under the winter season..I should roast as much as possible before Spring rolls around! Butternut squash is so versatile as you can always roast or lightly bake and add to pretty much any dish. You can also mash the squash just like mashed potato. HOLD THE GRAVY!
This recipe was inspired by one of my favorite vegan restaurants here in Los Angeles, Real Food Daily. P.S. I should be RFD’s spokeswomen now that I have given the restuarant two shout-outs on my blog! (cough, cough).
The sweetness from the *caramelized onions and the butternut squash compliments the saltiness from the tahini sauce and beans. Sweet and salty food is a win in my book.
*Ingredients for Caramelized Onions
1 medium onion, sliced
½ tsp balsamic vinegar
1 clove garlic, minced
dash of water
Steps for Caramelized Onions:
In a medium pan, sauté onions and garlic for 10 minutes. Add balsamic vinegar and sauté for an additional 30 minutes until they start to brown in color. Stir every few minutes to prevent sticking to pan.
Tip* add water to bottom of pan to prevent sticking. Set aside
Ingredients for Quesadillas:
1 medium butternut squash
8 flour tortilla of choice (I used Trader Joes Chia Seeds Tortilla)
2 cups Soy Cheese blend, shredded
1 can black beans, drained
1 tsp ground cumin
1 ½ tbsp tahini sauce
side of salsa of choice, optional
Steps for Quesadillas:
Preheat oven to 375 degrees.
Wash and cut squash in half lengthwise and bake cut side down for 40 minutes. Fork out flesh of butternut squash into a medium bowl. Mash using a fork or potato masher.
Add cumin, tahini, salt and pepper and mix.
Now time to assemble and layer up! Layer half the tortilla with mashed butternut squash, caramelized onions, beans and top with shredded soy cheese. Place a new tortilla on to and place on a pan to lightly warm the quesadilla. Enough to melt the cheese. Flip once and you’re done.
Serve with salsa or guacamole.