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A Delectable Fusion – Butternut Squash and Spinach Quesadillas

30 minutes. Cook
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In the vibrant tapestry of global cuisine, fusion dishes stand as a testament to the creativity and culinary curiosity that transcend borders. These delightful culinary creations weave together the threads of diverse flavors, traditions, and ingredients to produce something truly exceptional. Today, we embark on a journey into the world of fusion cuisine with a recipe that marries the rich, nutty flavor of butternut squash with the vibrant freshness of spinach. Welcome to a culinary adventure that transcends time and tradition, as we explore the exquisite Butternut Squash and Spinach Quesadillas.


For the Butternut Squash Filling:

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss the diced butternut squash with olive oil, ground cumin, smoked paprika, salt, and pepper, ensuring the cubes are evenly coated with the spices.
  3. Spread the seasoned butternut squash on a baking sheet lined with aluminum foil.
  4. Roast the squash in the preheated oven for about 20-25 minutes or until it becomes tender and slightly caramelized, stirring once or twice during roasting. Remove from the oven and set aside.

For the Spinach Filling:

  1. In a skillet or frying pan, heat 1 tablespoon of olive oil over medium heat.
  2. Add minced garlic and sauté for about 30 seconds until fragrant.
  3. Add the chopped spinach and cook, stirring frequently, until it wilts and any excess moisture evaporates. Season with salt and pepper to taste. Remove from heat and set aside.

Assembling the Quesadillas:

  1. Lay out four large flour tortillas on a clean surface.
  2. On one half of each tortilla, sprinkle a portion of the shredded Monterey Jack cheese.
  3. Add a generous scoop of the roasted butternut squash on top of the cheese.
  4. Next, distribute the sautéed spinach evenly over the squash.
  5. Fold the other half of the tortilla over the filling, creating a half-moon shape.
  6. In a clean skillet or frying pan, heat a small amount of cooking spray or olive oil over medium heat.
  7. Carefully place one quesadilla in the pan and cook for 2-3 minutes on each side until golden brown and the cheese has melted. Repeat this process for the remaining quesadillas.
  8. Once cooked, transfer the quesadillas to a baking sheet and keep them warm in the oven while you cook the others.

Serve and Enjoy!

Slice each quesadilla into wedges and serve with your favorite condiments, such as salsa, guacamole, or sour cream. The fusion of flavors in these Butternut Squash and Spinach Quesadillas is sure to tantalize your taste buds and transport you to a world of culinary innovation.


In the world of gastronomy, evolution is a constant. Fusion cuisine, as exemplified by our Butternut Squash and Spinach Quesadillas, embodies this spirit of innovation. While quesadillas have deep roots in Mexican tradition, this delightful fusion brings together ingredients from various corners of the world, uniting history and innovation on your plate.

With each bite, you embark on a journey that transcends culinary boundaries. The nutty sweetness of butternut squash dances harmoniously with the earthy freshness of spinach, while melted cheese binds them together in perfect harmony. These quesadillas not only offer a tantalizing taste experience but also celebrate the rich history of food, where flavors and ingredients have traveled across continents and cultures.


prep time
50 minutes.
cooking time
30 minutes.
4 servings.
total time
50 minutes.


  • Large skillet

  • Baking sheet

  • Chef's knife

  • Cutting board

  • Mixing bowl

  • Wooden spoon

  • Spatula

  • Measuring cups and spoons


  • 2 cups of butternut squash, peeled, seeded, and diced into small cubes

  • 1 tablespoon olive oil

  • 1 teaspoon ground cumin

  • Salt and black pepper to taste

  • 2 cups fresh spinach, chopped

  • 1 clove garlic, minced

  • 1/2 teaspoon red pepper flakes (adjust to taste)

  • Salt and black pepper to taste

  • 4 large flour tortillas

  • 2 cups shredded Monterey Jack cheese or a Mexican cheese blend

  • Cooking spray (for pan-frying)

  • Salsa, guacamole, or sour cream for serving (optional)


Roast butternut squash.
Sauté spinach and garlic.
Assemble quesadillas.
Cook in a skillet.
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