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Crispy edges… soft and savory center… comfort food magic… these are all words I use to describe this butternut squash and grilled onion amazingness. And although there is no cheese in this “quesadilla,” this bad boy is still very satisfying with the added bonus of knowing you’re eating ingredients that’ll do the body good!

Let’s go over the details….

1. Grab yourself a bag of frozen butternut squash cubes. If you can’t find any in your grocery store, fresh butternut squash works, too. You’ll need about 2 ½ cups worth of cubes. Steam that squash with a few tablespoons of water in a covered pot on the stove until the cubes are fork tender.

2. Once done, drain the water, and then toss those cooked cubes in a high-powered blender or food processor along with your milk and a ¼ teaspoon of salt and blend until the mixture is smooth. Give that mixture a taste and add salt to taste.

3. Next, grab half of a white or yellow onion and slice it up.

4. Then, toss them in a frying pan, along with a few tablespoons of water and a good pinch of salt, and cook over medium-high heat, stirring frequently. If the onions start to stick to the pan, add a little more water.

The longer they cook, the browner and more glorious they’ll become. You decide when they’re done to your liking, so the cooking time can be anywhere from 10–30 minutes.

5. Place four tortillas on a flat surface and spoon butternut squash mixture evenly over two of them. You only want to create slightly more than an 1/8-inch layer’s worth on each one.

6. Next, add the desired amount of grilled onions. Jeff and I love grilled onions, so we really go for it!

7. Place one of each of the two remaining tortillas on top of the layered two and then butter the surface, as if you were making a grilled cheese.

8. On your preheated pan, carefully place the quesadillas buttered side down and cook for about 4 -5 minutes. In the meantime, butter the surface of the tortillas on top.

9. Next, with the widest spatula you have – flip! The surfaces should be golden brown and yummy-looking.

10. Once the other side is golden brown, too, remove from heat and slice each quesadilla into 4 – 8 wedges. Top with salsa or chopped avocado and serve with side dish of your choice. Broccoli or green beans go nicely, but if you’re looking for more of a “stick to your bones” type of side, go for some black or pinto beans.



Butternut Squash and Grilled Onion “Quesadillas”

*Makes two whole quesadillas or four halves


  • 4 Whole Grain Tortillas (I used Spelt because they were the softest whole grain tortillas I could find at the time)
  • Roughly 2 ½ cups of cubed frozen or fresh Butternut Squash
  • 3 Tb. Almond Milk
  • Salt
  • ½ of White or Yellow Onion
  • Butter substitute (I used Earth Balance)
  • Toppings such as avocado or salsa

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Jamie Mesta

Love that you used the frozen squash. I love my frozen veggies. So easy to keep on hand. This looks great.



Saw Jeff’s show in Ottawa last night and he plugged your Facebook/Instagram accounts saying you had good recipes and healthy living information, so I checked it out. Can’t wait to try this recipe – it sounds delicious!!



I hardly eat squash because most types are a pain to cut, so I’m happy to know now to look for it frozen!


Leslie B

Hey Audrey, Dale and I had this for lunch yesterday, it was great. Very satisfying with few ingredients. I substituted acorn squash, because I had it on hand and it worked just fine.


Audrey Dunham

So glad you guys liked it, Leslie!! Great idea on the acorn squash – I’ll have to try that.


donna dexter

I’m growing many different squash varieties this year. I’ve chunked and canned winter squash and dried summer and winter to store. I never thought to cube and freeze. I’ll have to look into that process.


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