Meatless Monday: Butternut squash and kale quesadilla
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(WJBK) - Get this recipe courtesy of Victoria's Delights in Oxford (12 S. Washington). Learn more at www.victoriasdelights.com.
Ingredients: 1 cup roasted butternut squash 1/2 teaspoon cinnamon 1/2 teaspoon cumin 1 teaspoon chili powder 4 cups chopped kale ( stems removed and coarsely chopped) 1/2 tablespoon minced garlic 1/2 tablespoon olive oil dash kosher salt and pinch of black pepper 1/2 cup of your favorite salsa 3/4 cups grated smoked Gouda (or substitute cheddar, Colby or Monterrey jack) 2 large tortillas or 4 smaller ones
Method: Saute kale in a skillet with olive oil, garlic, salt and pepper, saute 3-4 minutes or just until wilted. Add cinnamon, cumin, chili powder, and salsa to butternut squash mix. Heat griddle or skillet to medium heat, spray with cooking spray or lightly oil with olive oil. Lay tortillas out flat, sprinkle with cheese, spread butternut squash mixture to the edges and top with kale. Fold in half, cook until lightly browned about 3 minutes, flip and cook other side. Remove and cut in wedges, serve with salsa and sour cream if desired.
Serves with a side of black beans and rice for a complete meal.
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