I love receiving magazines in the mail and reading them cover to cover, ripping out any tasty recipes, cute craft ideas, or workout regimens. One of my favorite features is the “homemade upgrade” column in Women’s Health magazine, where they put a healthy twist on popular dishes. Sometimes their recipes are a bust, like a cauliflower- and bean-based sauce that supposedly tasted like Alfredo. (I’ll save the calories elsewhere and eat real Alfredo sauce, thank you very much.) But sometimes they are super delicious, like the butternut squash and mushroom quesadilla that Todd and I made last weekend in between browsing furniture stores and wedding venues.
Here’s the recipe, with a couple of minor modifications. (Note that this recipe makes two quesadillas, so if you’re only make one, you might want to halve all of the ingredients.)
~1 tablespoon of coconut oil
~3 cups of crimini mushrooms
~1 sliced onion
~3 cups of butternut squash, sliced into thin cubes
~3 cloves of chopped garlic
~1/2 cup of sun-dried tomatoes
~Ground black pepper
~1/2 cup of goat cheese
~4 whole wheat tortillas
~Heat 1/2 tablespoon of coconut oil in a skillet over medium heat. Add onion and garlic, then sprinkle with paprika and give the onions 5 or 10 minutes to start browning.
~While the onions are cooking, put the butternut squash in a microwave-safe bowl and fill about 1/5 of it with water. Microwave for 5 to 8 minutes, then carefully drain the water out of the bowl.
~Add mushrooms, squash, and tomatoes to the skillet. Sprinkle with cumin, turmeric, and black pepper to taste. I’d probably estimate that we used about 1/2 teaspoon of cumin, 2 teaspoons of turmeric, and 1/2 teaspoon of black pepper.
~Once the mushrooms get soft and the squash starts to break apart when you stir it, spread the goat cheese on all four of the tortillas. I found that a little cheese went a long way, so even if you only use a little, you’ll still get that creamy flavor.
~Spread the filling on top of two tortillas, and place the other two on top of the filling so that it resembles a sandwich.
~Heat the remaining 1/2 tablespoon of oil in the skillet. Cook each quesadilla for 2 to 3 minutes on each side, or until as brown and crispy as you like.
~Optional: top with sour cream and guacamole for an extra hint of deliciousness.