Butternut Squash And Kale Quesadillas Recipes

BUTTERNUT SQUASH AND KALE STIR FRY

Butternut Squash and Kale Stir Fry image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1/2 butternut squash, peeled, seeded and diced.
1/2 teaspoon kosher salt
1/4 teaspoon chile powder (more to taste)
Freshly ground black pepper
1 bunch kale, leaves torn, stalks discarded

Steps:

Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.

BUTTERNUT SQUASH AND KALE QUESADILLAS

Butternut Squash and Kale Quesadillas image

Provided by Ree Drummond : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter, plus more for frying tortillas
1 tablespoon olive oil
1/2 butternut squash, peeled, seeded and diced.
1/2 teaspoon kosher salt
1/4 teaspoon chile powder (more to taste)
Freshly ground black pepper
1 bunch kale, leaves torn, stalks discarded
8 small (fajita-sized) flour tortillas
1 1/4 cups grated Monterey Jack (more if needed)
1 1/4 cups goat cheese

Steps:

Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.
In a separate skillet, melt additional butter and lightly brown both sides of the tortillas.
Build the quesadillas one by one starting with a tortilla, adding a layer of the cheeses and a layer of the squash/kale mixture and ending with a second tortilla. You'll have four quesadillas when you're done.
Brown each quesadilla on both sides, adding more butter to the pan to make sure the tortillas are nice and golden and yummy. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.

BALSAMIC BUTTERNUT SQUASH WITH KALE

Balsamic Butternut Squash with Kale image

This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.

Provided by Danielle Walquist Lynch

Categories Side Dish Vegetables Greens

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces
1 small yellow onion, cut into 1/2-inch pieces
3 tablespoons balsamic vinegar, divided
1 tablespoon brown sugar
2 teaspoons vegetable oil
kosher salt and ground black pepper to taste
6 ounces kale, roughly chopped
¼ cup vegetable broth

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.
Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.

Nutrition Facts : Calories 72.5 calories, Carbohydrate 14.1 g, Fat 1.8 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 103.3 mg, Sugar 5.2 g

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BUTTERNUT SQUASH, KALE, & BLACK BEAN QUESADILLAS RECIPE

butternut-squash-kale-black-bean-quesadillas image

2014-12-05 Directions. Heat a skillet over medium heat. Add squash and 6 tablespoons water; cover and cook 6 minutes. Uncover and stir in kale, oil, …
From myrecipes.com
3/5 (7)
Calories 313 per serving
Servings 4

Heat a skillet over medium heat. Add squash and 6 tablespoons water; cover and cook 6 minutes. Uncover and stir in kale, oil, and salt; cook 2 minutes. Remove from heat.
Place 1/2 cup beans in a bowl; mash. Add remaining 1/2 cup beans and squash; toss. Divide mixture among tortillas; top evenly with cheese. Fold each in half over filling. Coat tortillas with cooking spray.
Wipe skillet clean; return to medium heat. Add 2 quesadillas; cook 2 minutes on each side. Repeat with remaining quesadillas.

Butternut Squash And Kale Quesadillas Recipes

BUTTERNUT SQUASH AND KALE STIR FRY

BUTTERNUT SQUASH AND KALE QUESADILLAS

BALSAMIC BUTTERNUT SQUASH WITH KALE

This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.

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