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Butternut Squash and Kale Quesadillas

Using frozen kale and squash makes this a really fast meal for those busy nights. I love stuffing veggies in quesadillas. The cheese makes kids gobble them up.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 278.5kcal


  • 4 Whole Wheat Flour Tortillas
  • 8 oz Frozen Butternut Squash cubes like the kind from Earthbound Farms
  • 8 oz Frozen Kale like the kind from Earthbound Farms
  • 1 red onion diced
  • 4 cloves garlic minced
  • 1 cup Mexican Shredded Cheese Blend you'll use 1/4 cup per quesadilla
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • Optional - 1/8 tsp crushed red pepper if you like things on the spicier side


  • Heat a skillet over medium heat. Saute the onion and garlic until translucent.
  • Add in the butternut squash and kale, saute until cooked through.
  • Once the veggies have defrosted, add in all of your spices (salt through ground coriander; or through crushed red pepper flakes - if using). Cook for another 10 minutes until all of the ingredients have combined and the squash is slightly soft.
  • Assemble your quesadilla! Take one whole wheat tortilla and sprinkle 1/8 cup of Mexican cheese on half of the tortilla. Top with 1/4 of the butternut squash/kale mixture, and top again with 1/8 cup of cheese.
  • Spray a skillet with cooking spray and brown your quesadilla on both sides until slightly crispy.
  • Let cool for a couple minutes after removing from the pan, then slice and serve.


Serving: 1quesadilla | Calories: 278.5kcal | Carbohydrates: 32.1g | Protein: 11.6g | Fat: 12.3g | Saturated Fat: 7g | Sodium: 640.9mg | Fiber: 6g | Sugar: 2.7g