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an overhead image of a stack of quesadilla triangles with a dollop of artichoke avocado dip on top

White Bean and Butternut Squash Quesadillas


  • Author: Allison
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 5-6 servings 1x
  • Diet: Vegetarian

Description

White bean and butternut squash quesadillas served with avocado artichoke dip are a winning appetizer or dinner! Packed with flavour, protein, and fibre, they’re satisfying and addictive.


Ingredients

Scale

WHITE BEAN AND BUTTERNUT SQUASH FILLING

  • 2 1/2 tablespoons extra virgin olive oil, divided
  • 1 medium butternut squash (I ended up with 7 cups of cubed squash)
  • Sea salt (see instructions for amounts to use in roasted squash and beans)
  • Freshly ground black pepper, to taste
  • 1 medium yellow onion, diced
  • 4 medium garlic cloves, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon chili flakes
  • 2 tablespoons finely chopped pitted Kalamata olives
  • 3 cups cooked white beans (navy, cannellini, and great northern are all good- or 2 14-oz cans, drained and rinsed)

FOR ASSEMBLING THE QUESADILLAS

  • 1 1/4 cups grated cheese (I used a combination of mozzarella and pecorino)
  • 56 large whole grain flour tortillas (I used India Life brand)

AVOCADO ARTICHOKE DIP

  • 1 ripe avocado, pitted and flesh scooped out
  • 1/2 cup canned/jarred artichoke hearts, drained before measuring
  • 2 tablespoons tahini
  • 1/4 cup freshly squeezed lemon juice (from 1 juicy lemon)
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1 large garlic clove, minced
  • 1 cup fresh parsley
  • 24 tablespoons water, as needed to thin

 


Instructions

  1. Prepare the filling: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Peel, seed, and dice the squash into 1-inch cubes. Place on the baking sheet and drizzle with 1 1/2 tablespoons of oil. Sprinkle with a pinch of salt and freshly ground pepper and toss to coat. Roast for 30-35 minutes, or until fork tender and crispy in some spots. Leave the oven on.
  2. Meanwhile, warm the remaining oil in a large skillet over medium heat. (I recommend a good quality heavy-bottomed skillet, such as cast iron.) Once warm, add the onion, garlic, and a small pinch of salt. Cook, stirring occasionally, until lightly browned, 8-10 minutes. Add 1/2 teaspoon of salt, pepper, rosemary, thyme, chili flakes, olives, and white beans. Stir to combine.
  3. Once the squash is ready, add it to the skillet and stir to incorporate.
  4. Assemble the quesadillas: Line two baking sheets with parchment paper. To assemble one quesadilla, place a tortilla on one of the baking sheets. Add 1 cup of the white bean and squash filling to half of the tortilla, followed by 1/4 cup of grated cheese. Fold over. Repeat with the remaining tortillas. Note: My tortillas are gigantic, so depending on the size of yours, you might want to use less of the beans and squash. You be the judge! I got 5 large quesadillas out of the filling, but you might be able to make more if you have smaller tortillas.
  5. Bake the quesadillas for 16-20 minutes, flipping at the halfway point (8-10 minutes in).
  6. While the quesadillas are baking, make the avocado artichoke dip: Combine the avocado, artichokes, tahini, lemon juice, salt, pepper, garlic, parsley, and water in a food processor. Blend until smooth. Transfer into an airtight container or jar and serve. Store leftover dip in the fridge for a couple of days.

Notes

For vegan quesadillas, use homemade cashew cheese from this recipe, or store-bought vegan cheese of choice.

  • Category: Supper, Lunch
  • Method: Bake
  • Cuisine: North American/Mediterranean

Keywords: roasted squash white bean quesadillas