0 0
Butternut Squash And Blue Cheese

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 small butternut squash, peeled, seeded, and cut in half lengthwise (about 1 lb.)
1 tablespoon olive oil
salt
fresh ground black pepper
2 tablespoons butter, at room temperature
1/4 cup finely grated parmesan cheese
4 large flour tortillas
8 ounces gruyere cheese, coarsely grated
4 ounces blue cheese, crumbled
2 tablespoons finely chopped fresh sage

Nutritional information

902.9
Calories
419 g
Calories From Fat
46.6 g
Total Fat
23.5 g
Saturated Fat
104.4 mg
Cholesterol
1456.8 mg
Sodium
86.8 g
Carbs
8.5 g
Dietary Fiber
7.6 g
Sugars
37.3 g
Protein
444g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Butternut Squash And Blue Cheese

Features:
    Cuisine:

    Absolutely loved it! It is a perfect winter appy. It paired well with both red wine and a chardonnay - which puts it on my list of appetizers to serve in Fall of 2007.

    • 81 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Butternut Squash and Blue Cheese Quesadillas, A hearty combination; good for fall entertaining , Absolutely loved it! It is a perfect winter appy It paired well with both red wine and a chardonnay – which puts it on my list of appetizers to serve in Fall of 2007 , A hearty combination; good for fall entertaining


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat Oven to 400; Line a Baking Sheet With Parchment Paper.

    2
    Done

    Cut Each Squash Half Crosswise Into -Inch Slices.

    3
    Done

    in a Big Bowl, Toss the Squash With the Olive Oil; Sprinkle With Salt and Pepper.

    4
    Done

    Place the Squash on the Prepared Baking Sheet; Roast For 20-25 Minutes, Turning Pieces Over Halfway Through, or Until the Squash Feels Soft When Pierced With a Fork and the Slices Are Slightly Caramelized; Set Aside to Cool Slightly.

    5
    Done

    in a Small Bowl, Mash the Butter and Parmesan Together.

    6
    Done

    Spread the Parmesan Butter on 1 Side of Each Tortilla and Place Them on a Work Surface, Buttered Side Down.

    7
    Done

    Place 6 Slices of Squash on the Bottom Half of Each Tortilla, Followed by the Gruyere, Blue Cheese, and Sage; Fold the Tortillas in Half to Enclose the Filling.

    8
    Done

    Heat a Large Nonstick Skillet Over Medium Heat For 2 Minutes; Place 2 of the Quesadillas in the Skillet, Cover, and Cook For 2 Minutes or Until the Undersides Are Golden Brown and the Cheese Has Begun to Melt.

    9
    Done

    Watch Carefully, as the Parmesan Butter Can Burn Easily.

    10
    Done

    Uncover, and Turn the Quesadillas With a Spatula; Cook For About 1 Minute, or Until the Undersides Are Golden Brown and the Cheese Has Melted Completely.

    11
    Done

    Repeat With the Remaining 2 Quesadillas; Cut in Half and Serve Immediately.

    Avatar Of Peter Miller

    Peter Miller

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Breakfast Pita Pocket
    previous
    Breakfast Pita Pocket
    Hungry Jack Beef Casserole
    next
    Hungry Jack Beef Casserole
    Breakfast Pita Pocket
    previous
    Breakfast Pita Pocket
    Hungry Jack Beef Casserole
    next
    Hungry Jack Beef Casserole

    Add Your Comment

    one × 2 =