back
to top

Vegan Butternut Squash Quesadillas

Jump to Recipe Print Recipe
0 from 0 votes

Made with healthy ingredients and ready to eat in 25 minutes, these Vegan Butternut Squash Quesadillas are going to become your new favorite meal!

DSC09541

Why this Recipe Works:

  • Crispy edges… soft and savory center… comfort food magic… these are all words I use to describe this butternut squash and grilled onion amazingness.
  • 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!
  • These quesadillas are a great meal when you don’t have a lot of time, or if you have some leftover ingredients floating around that you need to use.

Looking for other easy vegan meal ideas? Then you have to try my:

How to Make Vegan Butternut Squash Quesadillas:

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.

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

Blended butternut squash in a cup
3. Next, grab half of a white or yellow onion and slice it up.

Onion cut up on a cutting board
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.

Onions cooking in a frying pan
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.

Butternut squash spread out on tortilla
6. Next, add the desired amount of grilled onions. Jeff and I love grilled onions, so we really go for it!

Onions spread over butternut squash and tortilla
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.

Other tortilla placed on top cooking on the stove
9. Next, with the widest spatula you have – flip! The surfaces should be golden brown and yummy-looking.

Flipped butternut squash quesadilla
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.

Enjoy!

Top Tips for Making Vegan Butternut Squash Quesadillas:

  • Top the quesadillas 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.
  • To take these quesadillas up a notch, you can always add in plant based meat crumbles too.
Vegan Butternut Squash Quesadillas

Vegan Butternut Squash Quesadillas

Made with healthy ingredients and ready to eat in 25 minutes, these Vegan Butternut Squash Quesadillas are going to become your new favorite meal! 
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Butternut Squash Quesadillas
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 quesadillas

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • Next, grab half of a white or yellow onion and slice it up.
  • 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.
  • 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.
  • Next, add the desired amount of grilled onions. Jeff and I love grilled onions, so we really go for it!
  • 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.
  • 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.
  • 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. Enjoy!

Notes

  • Top the quesadillas 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.
  • To take these quesadillas up a notch, you can always add in plant based meat crumbles too.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

Don’t Miss a Recipe!

Get all my recipes in your inbox when you sign up below.

Privacy Policy

Comments

Jamie Mesta

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

Reply

Trisha

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!!

Reply

TracY

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

Reply

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.

Reply

Audrey Dunham

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

Reply

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.

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.