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Roasted Winter Squash and Mozzarella Quesadilla

Jan 30 by Chef Hollie Greene Leave a Comment

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We’ve kicked off 2014 with four JoyFoodly lifestyle habits that taste great, make us feel great, and are good for the environment. This week, we’re sharing our food habit number two: Eating in Season.

We were so happy to hear from those of you who didn’t get caught up in the new year’s resolution madness. Our food habit number one: Eating Better Proteins, brought in many happy emails about all the fun families had trying out our Purple Paiche Tacos. Yay for purple food!

Our second food habit is such an easy one we often take it for granted. Food habit number two is to Eat in Season, when produce is the freshest, tastes the best, and is more likely to be from a local source instead of traveling thousands of miles to your grocery store.

Today’s grocery stores carry so many fruits and vegetables that are grown out of season that it can be confusing, and not very tasty. When’s the last time you ate a winter tomato? Yep, pretty sad no matter how good the technology.

In our JoyFoodly kitchen, we strive to only cook what’s in season and make this easy and joyful for your family. We’re currently working on a new product that we think you’re going to love. It’s called the Joyful 12! Each season, we’ll give you a game plan for how to get 12 seasonal vegetables and fruits into your family’s diet with JOY. Let us know if you’d like to learn more and receive updates on the Joyful 12!

squash-assemble

squash-cooked

Since we know that winter produce can get a bit repetitive, we love to find new ways to use seasonal foods in creative (and delicious!) ways. We experimented with winter squash in our kitchen, and think you’ll love these two super simple, family-friendly recipes we shared with kids and families recently at our Macy’s Demo in San Francisco with our good friend, Chef Elianna Friedman of CUESA and the Ferry Plaza Farmers Market. 

My absolute most JOY-filled moment was when our 11 year old audience helper, Evelyn, said “I don’t like the soup. I LOVE it.” We loved cooking with you, Evelyn!

For our Sweet and Spicy Apple Pumpkin Soup, click here!

Here’s to your family relishing in winter’s fruit and vegetable delights.

Roasted Winter Squash and Mozzarella Quesadilla
2014-01-29 20:03:35
Serves 4
with our Avocado Cream
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Ingredients
  1. 1 acorn squash
  2. 1 tablespoon of Olive oil
  3. 1 ½ teaspoons salt
  4. ¼ teaspoon black pepper
  5. ¼ cup salsa (your favorite, fresh brand)
  6. 1 package of 10 inch tortillas
  7. 3 cups of Mozzarella cheese, shredded (12 oz.)
  8. 1/2 cup of Green onions, trimmed, sliced thin
  9. 1 bunch cilantro, chopped
Optional - Avocado Cream
  1. 1 ripe avocado
  2. 2 tablespoons plain yogurt
  3. 1 teaspoon salt
  4. Juice of ½ lemon
  5. 1 small bunch of cilantro (approximately ½ cup)
  6. 1 tablespoon olive oil
For the Quesadillas
  1. Rub squash with olive oil and 1-teaspoon salt and roast at 400F for 40 minutes.
  2. Remove from oven and cover with plastic wrap or tin foil for 10 minutes while it cools enough to handle. Leave the oven on, as you’ll bake the quesadillas after assembling them.
  3. With a spoon, remove flesh of the squash and place in a bowl. It should be cooked enough to easily spoon it out of its skin. Add ¼ cup of salsa, ½ teaspoon salt, and ¼ teaspoon pepper and mix together.
  4. Spread out the tortillas on a clean, parchment lined baking sheet.
  5. Cover one half of tortilla with the roasted squash, spreading it out with your spoon. Top with cheese, then green onion and cilantro.
  6. Fold tortillas in half over contents to form quesadillas.
  7. Place in a 400 F oven for 10 minutes, until the cheese is melted and the tortillas are warm. Serve with Joyful 12’s Avocado Sauce on the side of the quesadilla.
Avocado Cream Procedure
  1. Place all ingredients in a food processor or blender and mix together until creamy.
JoyFoodly http://www.joyfoodly.com/
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Chef Hollie Greene

Chef Hollie Greene

Founder, CEO at JoyFoodly
Chef Hollie is a vegetable enthusiast and food educator with a mission to transform kids’ relationship with food. Hollie founded JoyFoodly, a San Francisco mission based company, to create a new food culture where kids and families celebrate the JOY of good food together. Hollie is passionate about helping parents feel good about the food they feed their kids.

Read more about Hollie
Chef Hollie Greene

Latest posts by Chef Hollie Greene (see all)

  • WITS Labs Teach Novato School Children how to Dress Up Their Salads - Mar 21
  • Baked Buffalo Cauliflower Wings - Feb 2
  • Get Creative with Healthy Back-to-School Lunches! - Aug 12

Filed Under: Seasonal Recipes Tagged With: appetizer, avocado, gluten free, green onions, lunch, nut free, spring, tomato, vegetarian, winter, winter squash

About Chef Hollie Greene

Chef Hollie is a vegetable enthusiast and food educator with a mission to transform kids’ relationship with food. Hollie founded JoyFoodly, a San Francisco mission based company, to create a new food culture where kids and families celebrate the JOY of good food together. Hollie is passionate about helping parents feel good about the food they feed their kids.

Read more about Hollie

Hey, I’m Chef Hollie!

Here at JoyFoodly we help families joyfully eat more fruits and veggies each season. I am passionate about helping parents feel good about the food they feed their kids.

Learn more about JoyFoodly

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The information on this website is designed for educational and entertainment purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use the information found on this website to diagnose or treat any health problems or illnesses. Always seek the advice of a physician or other qualified healthcare providers (such as a pediatric dietitian) with any questions regarding a medical condition, nutritional issue or any eating/feeding problem.