Planning Meals for the Week: Tiffani Thiessen’s Butternut Squash Quesadillas
As the fall season approaches, our days get shorter, and our motivation to cook can start to wane. But, with a little creativity and resourcefulness, we can turn last night’s leftovers into a delicious and nutritious dinner. Actress Tiffani Thiessen, an avid cook and mother of two, swears by this approach, and we’re here to share her recipe for Butternut Squash Quesadillas.
The Power of Leftovers
Thiessen believes that making the most of your refrigerator’s contents is the key to a quick and easy dinner. "Work smarter, not harder," she says, "and turn last night’s meal into something new and exciting today." In her latest cookbook, "Here We Go Again," she shares her favorite recipes for resourcefully using leftovers to create fast meals that the whole family will enjoy.
The Recipe
To make Thiessen’s Butternut Squash Quesadillas, start by gathering the following ingredients: cooked butternut squash, tortillas, shredded cheese, and a medley of spices. Begin by broiling tomatoes, onion, garlic, and chipotle peppers with oregano and cumin. Then, mix in the cooked butternut squash and chopped cilantro, and add the mixture to the tortillas along with shredded cheese. Cover the top of each quesadilla with another tortilla and cook in a hot skillet on the stove until crispy and golden.
Garnishing and Serving
Once the quesadillas are cooked, Thiessen suggests garnishing them with a dollop of lime crema (made with sour cream, lime juice, and a pinch of salt) and topping with pomegranate arils and pumpkin seeds for added flavor and nutrition.
The Tips and Tricks
We sat down with Thiessen at a Kraft Naturals event in Chicago to talk about her approach to cooking and her tips for making these quesadillas a success. She emphasizes the importance of using what you have on hand, whether it’s butternut squash, zucchini, or broccoli. "If you don’t like one ingredient, try another," she says. "It’s all about being flexible and making the most of what you have."
Thiessen also recommends experimenting with different cheeses, such as Gruyère or Monterey Jack, and adding other nutritious toppings like sliced avocado or thinly shredded cabbage. And, if you’re feeling extra adventurous, you can even make your own whole-wheat tortillas for an added nutritional boost.
Conclusion
With these Butternut Squash Quesadillas, Thiessen shows us that with a little creativity and resourcefulness, we can turn a busy weeknight dinner into a delicious and nutritious meal that the whole family will love. So go ahead, give it a try, and see how you can put your own spin on this recipe to make it your own.
FAQs
Q: Can I use a different type of squash or vegetable in this recipe?
A: Absolutely! Thiessen suggests substituting butternut squash with zucchini, broccoli, or Brussels sprouts, or using whatever you have on hand.
Q: What’s the best way to cook the butternut squash?
A: Simply cook it in the microwave or oven until tender, and then mash or puree it before using in the recipe.
Q: Can I make the lime crema ahead of time?
A: Yes! Mix together the sour cream, lime juice, and salt, then refrigerate until ready to use.
Q: Do I have to use whole-wheat tortillas?
A: No way! Thiessen suggests using whatever type of tortilla you prefer, whether it’s whole-wheat, white, or even gluten-free.
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