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Cranberry and Butternut Squash Quesadilla

Fall offers a few distinct flavours that make taste buds come alive and offer a bevy of health benefits too. Cranberry is a healthy-gut favourite, and its tartness really pops when paired with warm and vitamin-rich butternut squash in our soft Organic Sprouted Power™ tortillas. Add in ultra-nutritious pumpkin seeds, sage and your favourite plant-based cheese for a healthy and delicious fall quesadilla and pair it with a side of guac and some easy cranberry aioli.

Ingredients

For the quesadilla:

Your favourite Organic Sprouted Power™ tortillas (we used Herb & Garlic)

1 butternut squash, cubed

Pumpkin seeds, to taste

Cranberry sauce, to taste (reserve 1 tsp for aioli)

Dried cranberries, to taste

1 package plant-based shredded cheese (we used Daiya)

1–2 sage sprigs, chopped

For the guacamole:

1–2 avocados, smashed

2 tbsp fresh lemon or lime juice

Salt and pepper to taste

Option to add diced tomatoes, onion, and cilantro to taste

For the cranberry aioli:

¼ cup plant-based mayonnaise

1 tsp cranberry sauce

Sprinkle of dried cranberries

Sage, chopped, to taste

Directions

Preheat oven to 350°F. Meanwhile, cut butternut squash into cubes, toss in olive oil, and season with salt and pepper to taste. 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.

Next, 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. 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.

In two separate side bowls, combine ingredients for guacamole and cranberry aioli, blending until combined. Serve next to quesadilla as dip and enjoy.