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    The Hangry Chickpea » Lunch and Dinner » Vegan Butternut Squash Quesadillas

    Vegan Butternut Squash Quesadillas

    Published: May 2, 2019 · Modified: Mar 29, 2022 by Eliza

    Jump to Recipe·Print Recipe

    Welcome to Tex-Mex May! In honor of Cinco de Mayo, which is tied with St. Patty's day for the most Americanized drinking holiday in existence, I did a vegan twist on a classic. Hold on to your horses people, we're making vegan butternut squash quesadillas.

    Vegan Butternut Squash Quesadillas 2 | The Hangry Chickpea

    To be honest, I hadn't tried butternut squash until I tried to make these butternut squash nachos, which occasionally pop-up at Chef Chloe's Vegan Cafe in Miami. The roasted squash smelled so sweet and buttery coming out of the oven, I nearly ate all of it off the sheet pan...forget the nachos. Since I'm so impatient with the cooling process, I simplified the butternut-squash-as-cheese concept for this recipe.

    Oddly enough, I also found quesadillas "later" in life. I grew up in a small town that didn’t have much in the way of restaurants, so I never had anything that resembled Tex-Mex. My first was at Moe's Southwest Grill when I was about 10. At the time, I was a pretty picky eater, and my friend told me it was “basically a grilled cheese.”

    I respectfully disagree. In my opinion, the only thing a quesadilla had in common with a grilled cheese is melted cheese. Quesadillas demand spice and veggies, while you really only need melted cheese for a grilled cheese. You guys know how I feel about mayo, and IMO tomato detracts from what you should be focusing on - the cheese.

    Here's what we think makes a solid quesadilla:

    Vegan Butternut Squash Quesadillas 3 | The Hangry Chickpea
    • Gooey "cheese"
    • Smoky-spicy tex-mex flavor
    • Tortilla crunchy enough to dip in guac, yet softer than tortilla chip
    • Slightly browned tortilla
    • Holds some veggies, black beans etc.

    Hot tips: 

    • If you don’t like spicy food, don’t use jalapeños! They’re very hot. Add some sautéed bell pepper and onion instead.
    • Just because we're making vegan butternut squash quesadillas doesn't mean we're going guac-less. That, friends, would be anarchy.

    Pull out your squash peelers....

    Vegan Butternut Squash Quesadillas | The Hangry Chickpea
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    Vegan Butternut Squash Quesadillas 2 | The Hangry Chickpea

    Vegan Butternut Squash Quesadillas

    ★★★★★ 5 from 1 reviews
    • Author: The Hangry Chickpea
    Print Recipe
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    Ingredients

    Scale

    The basics: 

    • 1 large butternut squash 
    • ½ lime juice
    • Olive oil (enough to coat butternut squash)
    • Salt and pepper to taste 
    • Tortillas (whatever kind you like!)

    Toppings: 

    • 2 jalapeños (use bell pepper if you don't like spicy)
    • 1-2 c seasoned rice wine vinegar
    • 2 red chili peppers 
    • 1 red onion 
    • 1 can black beans, drained and rinsed 

    Extras: 

    • 2 avocados
    • 2 T red onion (take from topping pile) 
    • Juice of ½ lime juice 
    • Salt to taste

    Instructions

    1. Preheat oven to 400 F. Meanwhile, peel and dice butternut squash into ½ in - 1 in cubes. Coat with olive oil, salt and pepper, and roast for 20 mins. Flip squash, and roast for another 20 mins, or until lightly golden and soft. 
    2. Slice jalapeños into thin discs, and put in a jar. Add enough seasoned rice vinegar until it almost covers all of the jalapeños. Set aside for at least 1 hour. If you're going for less spicy, slice bell pepper into slivers, discarding the seeds and stem. 
    3. Prep toppings. Thinly dice red onion and chili peppers. For non spicy peeps - slice ½ of the red onion into slivers, and sauté with sliced bell pepper until soft, and a little brown. 
    4. For guac: smash avocado, add salt, pepper and red onion to taste. For 1 small avocado, I use a pinch of salt, 1 Tbsp (ish) red onion, and ¼ lime, juiced. 
    5. Once butternut squash is ready, mash in a bowl with juice of ½ lime until smooth-ish. 
    6. On a nonstick skillet over medium heat, add tortilla, and carefully smear on a layer of butternut squash. Add whatever toppings you like. I used my pickled jalapeños, red onion, and black beans. Non spicy - add sautéed veggies.
    7. After 2-3 mins, check the bottom of the tortilla by lifting with a spatula. If there are some brown spots, put another tortilla on top, and carefully flip. It's ok if some stuff falls out - that's what I call a "chef snack." Let cook for another 2-3 mins, then use slide off pan and onto a plate. Slice, and serve! 

    How'd it go?

    Please rate this recipe and tag @thehangrychickpea on Instagram!

    Need more Tex-Mex in your life? Check out these out!

    Week 2 - Roasted Brussel Sprout Tacos with Vegan Chimichurri Sauce

    Week 3 - Vegan Burrito Bowl with Roasted Cauliflower

    Week 4 - Martini Strength Margaritas

    « Cookie Dough Ice Cream Sandwiches (Vegan)
    Roasted brussel sprout tacos with vegan chimichurri sauce »

    Reader Interactions

    Comments

    1. The Hangry Chickpea

      November 20, 2021 at 9:55 pm

      we loveeee a good quesadilla - this one is so simple, love how it uses lots of veggies.

      ★★★★★

      Reply

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    Hi, I'm Eliza! I'm here to make all your favorite foods vegan, minus the fuss. Want to make my day? Say "you wouldn't know this is vegan" or "these are the best cookies I've ever had."

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