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Butternut Squash Spirals Grilled Quesadilla

Serves: 2-3
25 MIN
Prep Time: 5 minutes
Cook Time: 20 minutes


1 pkg. (340 g) Green Giant* frozen Veggie Spirals Butternut Squash

2 cups (500 mL) Green Giant* frozen Valley Selections* Seasoned Italian Blend

4 large spinach tortillas

2 garlic cloves, minced

2 tbsp. (30 mL) thyme, chopped

1 tbsp. (15 mL) oregano, chopped

2 tbsp. (30 mL) olive oil

1 tsp. (5 mL) salt

1 tsp. (5 mL) pepper

2 cups (500 mL) jalapeno Havarti cheese, grated

¼ cup (60 mL) roasted red pepper

1/8 tsp. (.5 mL) chipotle pepper

¼ tsp. (1 mL) ground cumin

½ cup (125 mL) plain Greek yogurt


To make dip: In a small food processor puree red pepper, yogurt, chipotle powder, cumin, 1 minced garlic clove and ½ tsp (2.5 mL). each salt and pepper.

In a large skillet over medium-high heat warm olive oil; stir in remaining garlic, butternut squash spirals, Italian Blend, thyme and oregano. Cook for 10- 13 minutes until water is fully evaporated.

Place ½ cup (125 mL) of vegetable mixture onto 1 half of the wrap. Top with 1 cup of grated cheese. Fold the other half of the wrap over the vegetables.

Preheat grill pan on medium-high heat. Spray grill with vegetable cooking spray. Transfer filled wrap to grill pan and cook for 2-3 minutes either side until cheese is melted and wrap is toasted.

Cut quesadilla into 3 triangles. Serve warm with dip.