Instructions

1. Preheat the oven to 425-degrees F. Trim both ends of the butternut squash. Cut the squash in half crosswise, making it easier to work with. Then cut each half in half lengthwise. Scoop out the seeds with a spoon or melon baller. Using a melon baller makes it super easy. Brush a tablespoon of olive oil on the flesh side of the squash pieces. Place pieces flesh side down on a baking pan lined with parchment paper or foil. Bake until tender, approximately 35-45 minutes. Remove from oven and let cool.
2. Scoop flesh from the squash into a medium bowl. Measure two cups of squash into a small bowl and add maple syrup (reserve remaining squash for another use). Mash with a potato masher or fork until smooth. Fold in green chilies and set aside.
3. Cut the onion in half through the root end. Peel and cut a V-shaped notch around root to remove it. Place 1 onion half on your cutting board, flat side down. Starting at one side (not the root end), thinly slice onion lengthwise into 1/4-inch slices. Repeat with other half. Melt vegan margarine and 1 tablespoon of oil in a sauté pan or wok over medium heat. Using a pan that has a wide base gives water room to evaporate, allowing onions to caramelize rather than steam. Add onions and reduce heat to medium-low. Slowly cook until onions start to brown (caramelize), stirring occasionally for about 15-20 minutes. Let cool in pan and transfer onions to a dish and set aside.
4. Rinse and remove stems from kale. Roughly chop and measure about 4 cups, firmly packed. Heat remaining 1 tablespoon of oil in the same skillet or wok over high heat. Sauté kale, salt, and pepper in oil until wilted for about 30 seconds, tossing with tongs. Set aside.
5. Take a large tortilla and place it in a cast iron pan or skillet heated over medium heat. Flip the tortilla a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. Using a small offset spatula, spread about a half cup of butternut squash mixture on one half of the tortilla. Arrange caramelized onions over squash, followed by about 1/4 cup of kale and 1/4 cup of cheese. Fold the tortilla over itself into a half-moon shape. Gently press with a spatula. Flip the quesadilla over every 20 seconds or so until it is crispy and brown and the cheese is melted.
6. Remove quesadilla from skillet and cut into 4 wedges. Repeat with remaining tortillas. Serve with allergy-friendly sour cream and your favorite salsa. Enjoy!