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!
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.