This recipe is featured in the I Love Trader Joe’s College Cookbook
. Written like the twenty-something’s version of Sandra Lee’s Semi-Homemade approach, this book features recipes that use about half fresh and half pre-prepared ingredients sold in the store. With chapters on snacks, main courses, drinks, special occasions, and more, it has something for everyone. Don’t live by a Trader Joe’s? Don’t fear! There are lots of ingredients that can be nearly substituted at most grocery store deli or specialty sections. Read the original post, and enter for the cookbook giveaway, here
Brie and Butternut Squash Quesadillas
1 twelve-ounce bag Trader Joe’s Cut Butternut Squash (or about a whole squash of equal weight cut up yourself)
1 tablespoon brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 wedge Trader Joe’s Double Cream Brie
2 whole wheat flour tortillas
1 tablespoon canola oil (or more as needed)
Cook the butternut squash according to the package directions. (If using own squash, drop into medium sized saucepan over medium heat with about a tablespoon of vegetable oil, and toss to coat. Cover dish and let roast until very soft, about 45-50 minutes). Transfer to a small bowl and mash with the brown sugar, salt, and pepper.
Spread a little brie on each tortilla. Spread the squash mixture on half of each tortilla, then fold the tortillas in half.
In a medium non-stick skillet, heat 1 tablespoon oil over medium-high heat until shimmering. Add 1 tortilla, cooking until each side is golden, about 3 minutes per side. Repeat with the remaining tortilla, adding more oil as needed.
Remove the quesadillas from the pan and cut each one into 4 wedges.