Buttercup Squash Quesadillas

by Bronwen Laight
Buttercup Squash Quesadillas


Peeled, seeded and diced butternut squash
Cooking oil
Salt and pepper
Silverbeet, spinach or kale cooked, drained and roughly chopped
Grated mild cheddar cheese or mozzarella
8 tortillas


Preheat oven to 200 C. Place the squash in a roasting tray and toss in cooking oil with salt and pepper. (One squash may be too much for this recipe but the extra may be saved in the fridge of freezer for another day.) Roast squash until cooked through. (I cut the squash fairly small to reduce the cooking time.) Heat up a large heavy based frying pan on a medium heat and place one tortilla in the pan. Sprinkle grated cheese over the tortilla and then place some squash and some of the cooked greens on top of the cheese. Place another tortilla over the top of the veg and cheese. When the cheese is looking melted carefully flip the tortilla over and cook on the other side for 2 or 3 minutes. Remove from pan and slice into wedges. Repeat with remaining tortillas and filling. For a more substantial meal, serve with accompaniments such as guacamole, tomato salsa and sour cream.

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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