Roasted Winter Squash and Mozzarella Quesadillas

By 30 Minutes or Less
This recipe will warm your taste buds and your belly on a cold winter day or any time of the year.

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  • Prep Time: 30 minutes

Main Dishes

Serves: 6
Cups of Fruits & Vegetables per Serving: 1 1/2
Think Variety; Think Color: Red, Yellow/Orange, White


6 cups butternut squash, cubed

1 1/2 cups red peppers 

1 Tbsp garlic, diced 

1 Tbsp olive oil

2 dashes salt

2 dashes pepper

1 1/2 cups mozzarella cheese, fat-free, shredded

6 8-inch whole wheat tortillas

1/2 cup green onions, trimmed and sliced thin 

3 Tbsp cilantro, chopped 

6 Tbsp onion, diced 

3/4 cup tomatoes, diced 


  1. Preheat oven to 400 degrees Fahrenheit
  2. Mix the butternut squash, red pepper, and garlic with olive oil and salt and pepper.
  3. Spread vegetables on a cookie sheet and roast for 20 minutes until they are cooked and slightly caramelized. 
  4. While the squash mixture is cooking, combine the diced tomatoes and onions. Add 1 Tbsp of cilantro. Set aside to be used as salsa.
  5. Spread out 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 degrees Fahrenheit oven for 5 minutes, until the cheese is melted. Serve with fresh salsa on the side of the quesadilla.

Nutritional Information

  • Calories:    290
  • Carbohydrates:    46g
  • Total Fat:    6g
  • Cholesterol:    5mg
  • Saturated Fat:   1.5g
  • Dietary Fiber:    7g
  • % of Calories from Fat:    19%
  • Sodium:    530 mg
  • Protein:    15g
  • Recipe Credit
  • Recipe courtesy of Recipes for Healthy Kids.



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