Roasted Winter Squash and Mozzarella Quesadilla

By Diane D. from Las Lomas High School, Walnut Creek/California.


This Roasted Winter Squash and Mozzarella Quesadilla will warm your taste buds and your belly on a cold winter day or any time of the year.   The combination of roasted squash served with fresh salsa in a whole wheat tortilla is a delicious and nutritious entrée menu item.  You will not be disappointed in this unique and fun recipe that is very easy to make in both a school kitchen and at home. The students and your family will be pleasantly surprised and ask for it to be served again and again.

Nutrition Facts

Serving size: 1 each

From Fat28.5%
From Saturated Fat6.7%
From Sugar5%


Ingredient 6 servings 50 servings
Butternut squash, cubed6 cups/30 oz.12 quarts/15 #
Red peppers, diced1 1/2 cups12 cups/1# 8 oz.
Garlic, peeled, finely diced1 tablespoon1 1/2 cups
Olive oil or canola oil1 tablespoons1/2 cup
Salt2 dashes1 teaspoon
Pepper2 dashes1 teaspoon
Mozzarella low fat cheese, shredded3 cup/12 oz.25 cups/6 1/4 #
Whole wheat tortilla, 10 inch1 each50 each
Green onions, trimmed, sliced thin1/2 cup4 cups/8 oz.
Cilantro, chopped3 tablespooons1 1/2 cups
Yellow onion, diced6 tablespoons3 cups
Tomatoes, diced3/4 cup6 cups



Recipe HACCP Process #2 – Same Day Service

  1. Mix the butternut squash, red pepper and garlic with the olive oil and salt and pepper.

For 6 servings, spread on a cookie sheet and roast in a 400 F oven for 20-25 minutes, or until vegetables are cooked and slightly caramelized. For 50 servings, distribute the squash mixture evenly onto 3 large 36"x 18"x 1" sheet pans lined with parchment pan liners. Bake at 400 F for about 40 minutes in a convection oven or for 45 minutes at 425 F in a conventional oven, or until vegetables are completely cooked and slightly caramelized.

CCP: Heat to 165F or higher for at least 15 seconds.

  1. Remove from oven and cool slightly.

  2. While the squash is cooking, combine the diced tomato and onion. Add 1 tablespoon of the cilantro for the 6 serving recipe and ½ cup of cilantro to the 50 serving recipe. Mix well and set aside to be used as the fresh salsa.

  3. Spread out the tortillas on clean, parchment lined baking sheet or sheets. Place ½ cup of shredded mozzarella on one-half of each tortilla. Distribute roasted squash evenly on top of the cheese, followed by the green onions and remaining cilantro evenly divided as well. Fold tortillas in half over contents to form quesadillas. Place in a 200 F oven for 5-10 minutes, until the cheese is melted and the tortillas are warm. Serve with fresh salsa on the side of the quesadilla.

CCP: Hold for hot service at 135F or higher.