6Silver Hills Organic Sprouted Power™ Tortillas, any flavour (we used Herb & Garlic)
1small to mediumbutternut squashcubed (or 1 ½ – 2 cups fresh or frozen cubed butternut squash)
to tastepumpkin seeds
to tastecranberry sauce, reserve 1 tsp for aioli)
to tastedried cranberries
1packageplant-based shredded cheese, we used Daiya
1 – 2leavessage, stems removed and chopped finely
For the Guacamole:
1 – 2ripe avocados, smashed
2Tbspfresh lemon or lime juice
to tastesalt and pepper
1tomato, seeded and diced (optional)
½small onion (or 1 shallot), minced (optional)
to tastefresh cilantro(optional)
For the Easy Cranberry Aioli:
¼cupplant-based mayonnaise
1tspcranberry sauce
handfuldried cranberries
to tastefresh sage, stems removed and minced finely
Instructions
Preheat oven to 350°F.
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.
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 each until combined. Serve next to quesadillas as dip. Enjoy!
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.