Skip to content
Link copied to clipboard

Healthy family recipe: Butternut squash and kale quesadillas

Try this combo in your quesadilla tonight for dinner!

While this may not be a combination you'd expect in a quesadilla, it's a winner with everyone in the household. I thinly cut the kale to make it easier to eat. As suggested by the Pioneer Woman, you can also toss the mixture with pasta and parmesean cheese, in a grilled cheese sandiwich, or make it into a soup.

Butternut squash and kale quesadillas

  1. 1/2 whole butternut squash, peeled, seeded, And diced.

  2. 2 tablespoons butter

  3. 1 tablespoon olive oil

  4. 1/2 teaspoon kosher salt

  5. black pepper to taste

  6. 1/4 teaspoon chili powder (more to taste)

  7. 1 bunch kale, leaves torn, stalks discarded (I finely chop it up for my kids.)

  8. 8 whole small (fajita Sized) flour tortillas

  9. Extra butter for frying

  10. 2-1/2 cups Monterey Jack Cheese, Grated (more if needed)

  11. Sour cream, for serving

  12. Cilantro, for serving

  13. Pico de gallo, salsa, avocado slices (optional) for serving


Recipe from the Pioneer Woman.

Have a question for the Healthy Kids panel? Ask it here. Read more from the Healthy Kids blog »