Butternut Squash and Kale Quesadillas With Cumin-Lime Yogurt Sau
photo by fall8685
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
2 quesadillas
- Serves:
- 2
ingredients
- 2 garlic cloves, minced
- 1 small butternut squash, peeled, seeded and cut into 1/2 inch cubes
- 1 small yellow onion, peeled and finely chopped
- 2 garlic cloves, minced
- 1 bunch kale, tough stems removed and finely chopped (about 2 1/2 cups worth)
- 1 cup mozzarella cheese, shredded
- 1⁄4 teaspoon chili powder
- salt and pepper
- olive oil
- 4 tortillas (spelt, whole wheat, or whatever you fancy)
-
For the Cumin-Lime Yogurt Sauce
- 1 cup plain organic yogurt
- 1 lime, juice of
- 1 teaspoon ground cumin
- 1 garlic clove, minced
- 1 teaspoon honey
- minced cilantro
directions
- Combine all the ingredients for the yogurt sauce together in a bowl. Set aside.
- Bring a large pot of water to a boil. Add the squash and cook until for tender. About 5-8 minutes. Strain squash and let cool for a couple of minutes.
- While squash cooks heat a little oil in a large skillet over medium heat. Add onion and cook for about 5 minutes stirring often. Add garlic, kale, and chili powder. Cook for about 3-5 more minutes (or until kale is bright green and tender) Remove from heat and place mixture into a bowl. Reserve the same pan for cooking the tortillas (no need to clean it!).
- In a blender of food processor puree the squash with 1 TBS olive oil and a dash of salt.
- Heat a little more oil in the same skillet over medium hight heat. Assemble your quesadillas by spreading a healthy portion of the squash mixture followed by the kale and onion mixture. Sprinkle with cheese and top with the the second tortilla. Cook for about 3-5 minutes per side or until lightly browned and crisp.
- Enjoy with yogurt-lime sauce and cilantro.
- Please use this recipe as a guide. Adjust measurements and ingredients as necessary.
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