Butternut Squash and Kale Quesadillas

Every time Kevin goes to the Framer's Market, he comes home with another squash which has forced me to seek out new and interesting squash recipes.  We liked the combination of sweet and savory all in one bite.

Butternut Squash and Kale Quesadillas

(Adapted from Ree Drummond from Food Network recipe)

1/2         whole Butternut Squash, peeled, seeded and diced

2            tablespoons soy butter

1            tablespoon olive oil

1/2         teaspoon kosher salt

              black pepper to taste

1/4         teaspoon chili powder ( or more )

1            bunch Kale, leaves torn, stalks discarded

8            whole small (fajita sized flour tortillas  (I used large wheat)

              extra soy butter for frying

2-1/2      cups soy cheese  (we used Trader Joe’s mozzarella)

              soy sour cream for serving

Heat 1 tablespoon soy butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.

In the same skillet, melt 1 tablespoon soy butter over medium-high heat and add in the Kale.  Toss it around with tongs and cook for 3-4 minutes. Add the cooked squash and gently toss together. Set aside.

In a separate skillet, melt additional soy butter and lightly brown both sides of the 8 tortillas. Build the quesadillas one by one by adding a layer of soy cheese topped with a layer of the squash/kale mixture, topped with a second tortilla.  You’ll have four quesadillas when you’re done.

Brown each quesadilla on both sides, adding more soy butter to the pan to make sure tortillas are nice and golden.  When soy cheese is melted, remove from skillet and cut into four wedges.