Roasted Winter Squash and Mozzarella Quesadillas


Main Dish
Roasted Winter Squash and Mozzarella Quesadillas

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Servings and Ingredients

Serves 6
6 c. cubed butternut squash
1 ½ c. diced red bell peppers
1 tbsp. diced garlic
1 tbsp. olive oil
2 dash(es) salt
2 dash(es) black pepper
¾ c. diced tomatoes
6 tbsp. diced onion
3 tbsp. chopped cilantro, divided
6 (8-inch) whole wheat tortillas
1 ½ c. shredded fat-free mozzarella cheese, divided
½ c. trimmed, thinly sliced green onions


  1. Preheat oven to 400 degrees.
  2. Mix the butternut squash, red pepper and garlic with olive oil, salt and black pepper.
  3. Spread vegetables on a foil-lined cookie sheet and roast for 20 minutes until they are tender and slightly caramelized.
  4. While the squash mixture is cooking, combine the diced tomatoes and onions. Add 1 tablespoon of cilantro. Set aside to be used as salsa.
  5. Lay tortillas on parchment-lined baking sheets. Place 1/4 cup mozzarella on one-half of each tortilla.
  6. Distribute roasted squash mixture evenly on top of the cheese, followed by green onions and remaining cilantro. Fold tortillas in half to form quesadillas.
  7. Place in a 200-degree oven for 5 minutes, until the cheese is melted. Serve with fresh salsa on the side of the quesadilla.
  8. Tip: For easier cutting, soften small squash by cooking in the microwave oven on HIGH for 3 to 5 minutes or until shell can be pierced with a knife.

Nutrition facts


290 Calories per serving

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 5mg
  • Sodium: 530mg
  • Total Carbohydrates: 46g
  • Protein: 15g

Recipe Source:

Recipes for Healthy Kids,