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Roasted Winter Squash

Updated: Wednesday, April 23 2014, 11:23 AM CDT

Made by: Colleen Stauffer RD, LDN- Clinical Nutrition Mgr., Sodexo

Yields: 6 servings

6 cups of butternut squash, cubed
1 1/2 cups of red pepper
1 tbsp. of garlic, diced
1 tbsp. of olive oil
2 dashes of salt
2 dashes of pepper
1 1/2 cups of mozzarella cheese, fat-free, shredded
6-8 inch whole wheat tortillas
1/2 cup of green onions, sliced thin
3 tbsp. of cilantro, chopped
6 tbsp. of onion, diced
3/4 cup of tomatoes, diced

Black Bean & Mango Salsa
1 env.  GOOD SEASONS Italian Dressing Mix
1 can  (16 oz.) black beans, drained, rinsed
1 pkg.  (10 oz.) frozen corn, thawed
1 cup  chopped ripe mango
1/2 cup  chopped red pepper
1/3 cup  chopped red onion
1/3 cup  chopped cilantro
1/4 cup  lime juice

Preheat oven to 400 degrees F. Mix the butternut squash, red pepper, and garlic with olive oil and salt and pepper.

Spread vegetables on a cookie sheet and roast for 20 minutes until they are cooked and slightly caramelized.

While the squash mixture is cooking, combine the diced tomatoes and onions. Add 1 Tbsp of cilantro. Set aside to be used as salsa. Spread out tortillas on parchment-lined baking sheets. Place � cup mozzarella on one-half of each tortilla.

Distribute roasted squash mixture evenly on top of the cheese, followed by green onions and remaining cilantro.

Fold tortillas in half to form quesadillas. Place in a 200 degrees F oven for 5 minutes, until the cheese is melted. Serve quesadillas with fresh salsa on the side.

MIX all ingredients until well blended; cover.
REFRIGERATE at least 1 hour.
SERVE with grilled chicken or tortilla chips.

This recipe aired December 30, 2013.

Roasted Winter Squash

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