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Butternut Squash Quesadillas

These Butternut Squash Quesadillas boast the perfect flavor combinations to create an incredible dish. This is a healthy twist on a classic Mexican favorite. Gluten-free, Sugar-free, Vegan, Vegetarian, Fat-Free, and delicious!
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Appetizer
Cuisine Mexican
Servings 1 Serving


  • ½ cup mashed roasted butternut squash (about ½ small squash)
  • 4 mushrooms sliced
  • ⅛ cup onion chopped
  • ½ cup baby spinach
  • ⅛ cup red bell pepper chopped
  • ¼ cup dairy free milk
  • 2 TBS water
  • 1 slice or ⅛ cup cheese of choice (I used galaxy brand rice cheese)
  • 1 slice or ⅛ cup cheese of choice (I used galaxy brand rice cheese)
  • ½ tsp cumin
  • ½ tsp garlic powder
  • salt to taste
  • optional: hot sauce, salsa


  • Pre-heat oven to 450 degrees
  • Spray baking sheet with non-stick cooking spray
    Place half squash flat side down and roast for about 35-40min or until soft. Allow to cool (leave oven on)
  • Spray a pan with non-stick cooking spray.
  • Turn flame to medium heat and cook mushrooms, onion, and spinach until soft
  • Add butternut squash, milk and spices and mix all veggies together. Allow milk to absorb
  • Take wrap, spoon veggie mixture onto half of it. Add cheese on top of veggies, and fold other half of wrap over.
  • Bake for about 10 minutes, or until wrap is browned


*If you pre-make your butternut squash, the cook time on this is really short!
Keyword Butternut Squash Quesadillas Recipe