Roasted Butternut Squash & Spinach Quesadillas

If you like spicy greens such as mustard or kale, use them in place of the spinach.  If peppers are out of season, jarred peppers or piquillos make a perfect substitution – time saving as well!

Serves 4


8 ounces Laura Chenel’s Chèvre fresh chèvre (Original Log, Chabis or Chef’s Chèvre)

16 ounces peeled and seeded butternut squash, cut into ¾ inch cubes

2 tablespoon light olive oil or organic canola oil, divided

½ teaspoon kosher salt, divided

⅛ teaspoon freshly ground black pepper

8 ounces baby spinach, washed and dried

7 ounces roasted red peppers, seeded with charred skin removed, cut into ¾ inch cubes

4 8-inch flour tortillas


  • Preheat oven to 350° F. Place butternut squash onto a rimmed baking sheet. Drizzle with 1 tablespoon of the oil. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Mix to coat the squash. Roast until squash is tender, 20-25 minutes. Allow to cool.

  • Heat 1 teaspoon of the oil in a large skillet over medium heat. Add the spinach and sauté for 30 seconds, coating spinach with oil. Add ¼ teaspoon salt and continue to sauté until the spinach is wilted, 30 – 60 seconds. Remove from heat to cool.

  • Fill half of 1 tortilla with ¼ each of the roasted peppers, spinach and butternut squash. Crumble 2 ounces of chèvre over the filling and fold the tortilla in half. Repeat with the remaining tortillas and filling ingredients.

  • Heat 1½ teaspoons oil in a large skillet over medium heat. Place 2 quesadillas in the skillet and cook, turning once, until the cheese is melted and both sides are golden brown. Repeat with the remaining oil and quesadillas.

Serve with a fresh salsa.