1

Preheat the oven to 425℉.

2

Place the cubed squash on a baking sheet and drizzle with avocado oil, chipotle and season with salt and pepper. Toss to combine and spread them out evenly. Transfer to the oven and bake for 22 to 24 minutes, tossing halfway through, until cooked through and browned. Set aside.

3

In a medium bowl, whisk the eggs well with a fork and season with salt and pepper.

4

When the squash is almost done baking, heat a nonstick skillet over medium-low heat. Melt the butter. Once warm, add the eggs and cook, stirring occasionally until cooked through and fluffy. Remove the eggs and set aside.

5

In the same skillet, add the spinach and cook over medium-low heat until wilted. Remove and set aside. Wipe out the skillet.

6

Lay a tortilla on a flat surface and spoon some cheese over half of the tortilla, followed by the spinach, eggs and squash. Spoon a bit more cheese on top and fold the tortilla over. Repeat with remaining tortillas.

7

Heat the skillet over medium-low heat and drizzle with a bit of avocado oil. Carefully place the tortilla in the skillet and cook for two to three minutes, until browned and then flip and cook for another two minutes. Remove and set aside and repeat with remaining quesadillas.

8

Slice in half and serve. Enjoy!

9

Notes: To make ahead: assemble the quesadillas (without cooking them) and wrap in plastic wrap individually. Arrange in a single layer on a baking sheet and freeze until firm. Transfer to a plastic bag or container and freeze for up to two months. When ready to cook, let them thaw overnight in the fridge and then follow cooking instructions in a skillet.

10

Substitutions: No squash: use sweet potato. Dairy-free: use a dairy-free cheese. Gluten-free: use a gluten-free tortilla, ideally not corn as they tend to tear and fall apart.