All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
The unmistakably sweet, rich flavor of butternut squash screams fall. We've paired this seasonal favorite with gooey Colby-Jack cheese and Mexican spices, nestled it in soft flour tortillas, and served alongside zesty black bean soup for a modern twist on the satisfying soup-and-sandwich combo.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Dice onion. Mince garlic. Stem and finely chop cilantro.
Cook the Butternut Squash
In a large pan over medium heat, add cubed butternut squash, smoked paprika, and ½ cup water. Cover and steam until squash is tender, about 8 minutes. Reserve squash and wipe pan clean.
Prepare the Black Bean Soup
Heat 1 Tbsp. olive oil and onion in a large pot over medium heat. Sauté, stirring frequently, 7 minutes, then add garlic, cumin, and chili powder and cook for one additional minute. Scoop out ¼ cup of mixture and reserve. Add black beans and 2 cups water to remaining mixture and bring to a boil. Salt and pepper to taste. Reduce heat, cover, and simmer 20 minutes.
Make the Quesadillas
With back of a fork, gently mash butternut squash. Add reserved onion mixture and stir. Place two corn tortillas in previously used large pan over medium heat. Spread each with half of squash mixture and sprinkle each with cheese. Top each with the remaining corn tortillas and toast about 3 minutes per side, until cheese is melted.
Plate the Dish
Arrange a quesadilla on each plate. Add a cup of black bean soup on the side. Garnish with chopped cilantro.
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