Butternut Squash, Spinach & Mushroom Quesadillas

In a sauté pan over medium heat, add 1 tablespoon olive oil. Sauté the cubed butternut squash until it softens, about 7-9 minutes. Remove pan from the heat, put it into a bowl and mash with a fork or potato masher. Set aside.

Add 2 tablespoons of olive oil to the sauté pan used for the potatoes, over medium heat. Add the onions and cook until they soften and become translucent (about 4 minutes). Season with salt and pepper.

Add the mushrooms and cook for a few minutes until some of the liquid has cooked off, then add the spinach. Season the mixture with the cumin and ancho chile powder, mix well and cook for a few minutes longer until the spinach is wilted. Then remove the pan from the heat.

Preheat your oven to 350 F.

Place two tortillas on a baking sheet. Spread the mashed butternut squash over half of each tortilla. Divide the mushroom, spinach and onion mixture into two equal parts and spoon that over the top of the butternut squash.

Top that with the Monterey jack cheese and fold the plain side of the tortilla over the mixture.

Place the baking sheet in the oven and cook for about 7-9 minutes. Then turn the broiler on and allow the tops of the tortillas to brown, just slightly (about 1 minute). Remove pan from the oven and allow the tortillas to sit for a few minutes before slicing them.

Serve warm, with avocado, sour cream and salsa if you’d like.