We know you’re ready to make these, so let’s preheat that oven to 400°F and get going! Peel butternut squash into ¾-inch cubes (should yield around 5 cups) and place the squash, unpeeled onion (cut into eighths), and unpeeled garlic clove on a shallow baking dish, arranging in a single layer. Drizzle with olive oil and toss to coat. Roast mixture in the oven for about 15 minutes.

Remove garlic and continue to roast the squash and onion for another 15 minutes. Remove from oven and let cool a bit. Pull off the peels from the onion and garlic. Place the squash, peeled onion, and peeled garlic in a food processor, puree until smooth, and season with salt and pepper.

Arrange 4 tortillas on work surface and spread each with ¼ of the squash puree. Top with bell pepper and grated Cabot Lite50 Jalapeño Cheddar and press remaining tortillas on top. Coat both sides lightly with cooking spray.

Preheat a 7-inch nonstick skillet over medium-high heat and cook 1 quesadilla at a time until golden on both sides (about 3 minutes per quesadilla). Keep quesadillas warm by placing them on an oven-safe dish and putting it in turned-off oven. When ready to serve, cut each quesadilla into 6 to 8 wedges. If you like bigger slices, you can just make 4, as pictured. Top each slice with a dollop of sour cream, if desired (we strongly suggest you do!).

In the mood for chicken quesadillas? Be sure to try our Zesty Chicken & Cabot Cheddar Quesadillas. As a cooperative of over 800 farm families, our goal is to make the highest quality and best tasting dairy products you’ll find. We’d love for you to rate and review this roasted butternut squash quesadilla recipe once you’ve given it a try!