Food & Cooking Recipes Appetizers Butternut Squash Quesadilla Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 15, 2018 Rate Print Share Photo: Bryan Gardner Prep Time: 30 mins Total Time: 30 mins Servings: 4 Hearty butternut squash is often roasted as a seasonal side dish, but a whole one might yield too much for a single meal. This double-cheese quesadilla is a great way to use the leftovers. Ingredients 1 cup mashed roasted butternut squash ½ cup crumbled goat cheese (about 2 ounces) 8 (8-inch) flour tortillas ½ cup chopped pickled jalapenos 2 cups shredded low-moisture mozzarella, such as Polly-O (4 ounces) 2 tablespoons unsalted butter Pico de gallo, for serving Directions In a medium bowl, mix together squash and goat cheese. For each quesadilla, spread one tortilla with one-quarter of squash mixture (about 1/3 cup), then sprinkle with 2 tablespoons jalapenos and 1/2 cup mozzarella. In a large nonstick skillet, heat 1/2 tablespoon butter over medium until bubbling. Add prepared tortilla to skillet, cheese side facing up. Top with second tortilla. Cook, flipping once, until cheese is melted and tortillas are golden, 2 to 3 minutes per side. Repeat with remaining tortillas. Cut into wedges; serve immediately, with pico de gallo. Cook's Notes To serve all quesadillas at once, keep cooked quesadillas warm in a 225-degree oven until ready to serve. While you can certainly use store-bought salsa, for bonus points, make our tried-and-true Pico de Gallo. Rate It Print