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
1/2 whole butternut squash, peeled, seeded, And diced.
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
black pepper to taste
1/4 teaspoon chili powder (more to taste)
1 bunch kale, leaves torn, stalks discarded (I finely chop it up for my kids.)
8 whole small (fajita Sized) flour tortillas
Extra butter for frying
2-1/2 cups Monterey Jack Cheese, Grated (more if needed)
Sour cream, for serving
Cilantro, for serving
Pico de gallo, salsa, avocado slices (optional) for serving
Recipe from the Pioneer Woman.