Cinco de Mayo: Indulge in Squash Quesadillas with Avocado Cream Sauce

Recipe creator Robyn Youkilis tells PEOPLE the dish is "super rich and satisfying"

Photo: Michael Stewart

On what better holiday to splurge than Cinco de Mayo?

Robyn Youkilis, a New York City-based health coach and healthy cooking expert, uses Cinco de Mayo as an excuse to indulge, and here provides with her favorite hearty recipe when she doesn’t feel like counting carbs, calories and fat intake.

“I love any excuse to gather with friends and food,” says Youkilis, who was recently featured in Nylon magazine. “Having Cinco de Mayo on the calendar means we don’t have to wait for a national holiday!”

Recommending squash as a flavorful “unexpected highlight” and avocado cream sauce as “super rich and satisfying,” Youkilis hopes you will feast like a foodie on this popular Mexican holiday by following her recipe below for butternut squash and goat cheese quesadillas with avocado crema (and, for a margarita recipe, click here):

Butternut Squash and Goat Cheese Quesadillas with Avocado Crema

Quesadilla Ingredients
2 cups diced butternut squash (can use pre-cut or prepared from scratch)
1 can black beans drained and rinsed
1 cup of fresh goat cheese
6 flour tortillas
1 cup of baby arugula
2 tsp ground cumin
4 tbsp olive oil
4 tbsp butter
Salt and pepper to taste

• Preheat oven to 375 degrees, lining two large baking sheets with parchment paper or foil
• In a large bowl, season the cut squash with cumin, salt, pepper and olive oil and spread over baking sheet
• Let the squash roast for 35-45 minutes or until fork tender (fork slips in and out easily)
• On three tortillas, lay ¼ cup each of goat cheese, black beans, roasted squash and baby arugula. Then top all three tortillas with an additional tortilla
• In a large sauté pan, melt one tbsp. of butter. Add quesadillas to pan and proceed to cook over medium heat until golden brown. Flip quesadilla and repeat on other side
• Cut quesadillas and serve with avocado crema (recipe below)

Avocado Crema Ingredients
1 cup sour cream or full fat greek yogurt
1 avocado, peeled, pitted and cubed
Juice of 1 lime (can swap lemon if out of limes)
Sea salt and freshly ground black pepper, to taste
¼ cup chopped cilantro (optional)

• Purée cream or yogurt and avocado until smooth; add lime or lemon juice
• Season with salt and pepper and serve with a sprinkle of cilantro if using; then serve on top of quesadillas

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