Recipe Cranberry and Butternut Squash Quesadillas

November 14, 2018

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Silver Hills Bakery

Bursting with fall flavours perfectly paired with our soft Organic Sprouted Power™ whole wheat tortillas, our Cranberry Butternut Squash Quesadillas are a tasty tribute to autumn. This weeknight-friendly dish brings together cranberries and vitamin-rich butternut squash for a sweet, tart, and earthy chew your whole family will love.

We’ve sprinkled these quesadillas with pumpkin seeds, sage, and plant-based cheese for an savoury melty finish. Browned on the stovetop and sliced into handheld triangle slices, these quesadillas are primed for dipping. Serve with our simple, healthy guacamole and cranberry aioli dips for a dunkably delicious meal. Try our Cranberry Butternut Squash Quesadillas for a quick snack, a healthy appetizer, or scale up the recipe for a satisfying dinner any night of the week.

Recipe Details

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For the Cranberry Butternut Squash Quesadillas:

  • 6 Silver Hills Organic Sprouted Power™ Tortillas , any flavour (we used Herb & Garlic)
  • 1 small to medium butternut squash cubed (or 1 ½ – 2 cups fresh or frozen cubed butternut squash)
  • to taste pumpkin seeds
  • to taste cranberry sauce , reserve 1 tsp for aioli)
  • to taste dried cranberries
  • 1 package plant-based shredded cheese , we used Daiya
  • 1 – 2 leaves sage , stems removed and chopped finely

For the Guacamole:

  • 1 – 2 ripe avocados , smashed
  • 2 Tbsp fresh lemon or lime juice
  • to taste salt and pepper
  • 1 tomato , seeded and diced (optional)
  • ½ small onion (or 1 shallot), minced (optional)
  • to taste fresh cilantro (optional)

For the Easy Cranberry Aioli:

  • ¼ cup plant-based mayonnaise
  • 1 tsp cranberry sauce
  • handful dried cranberries
  • to taste fresh sage , stems removed and minced finely


  1. Preheat oven to 350°F.
  2. Cut butternut squash into cubes, toss in olive oil, and season with salt and pepper to taste.
  3. Roast in a baking dish until soft and tender, about 20 minutes, periodically turning the cubes to evenly brown. Remove from the oven and let cool slightly.
  4. Spread an even layer of cranberry sauce on two of your favourite Organic Sprouted Power™ tortillas and place one in the bottom of a non-stick pan. Sprinkle with plant-based cheese and continue to build your quesadilla filling with even amounts of squash, dried cranberries, pumpkin seeds, and chopped sage.
  5. Top with another sprinkle of cheese and place your second tortilla on top, warming at medium heat until the cheese is melty and the tortilla bottom has browned. Flip to warm and melt evenly, moving to a cutting board and slicing it into triangles when done.
  6. In two separate side bowls, combine ingredients for guacamole and cranberry aioli, blending each until combined. Serve next to quesadillas as dip. Enjoy!

Try these handy tips!

  • Prep your ingredients ahead of time to make this dish an even easier weeknight meal. Cube and bake the butternut squash a few nights ahead and store in an airtight container in the fridge for up to 3 days. (Make prep even faster—check the freezer section for pre-cut butternut squash cubes!)
  • Kick up the spice in your guacamole by adding in half of a minced jalapeño.
  • We used fresh sage in our quesadillas, but other herbs will work well too. Try rosemary for a peppery, evergreen taste, or oregano for a subtle Italian spin.

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