Butternut Squash and Blue Cheese Quesadillas

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“A hearty combination; good for fall entertaining.”
1hr 1min

Ingredients Nutrition


  1. Preheat oven to 400°; line a baking sheet with parchment paper.
  2. Cut each squash half crosswise into ¼-inch slices.
  3. In a big bowl, toss the squash with the olive oil; sprinkle with salt and pepper.
  4. 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. In a small bowl, mash the butter and parmesan together.
  6. Spread the parmesan butter on 1 side of each tortilla and place them on a work surface, buttered side down.
  7. 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. 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. Watch carefully, as the Parmesan butter can burn easily.
  10. 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. Repeat with the remaining 2 quesadillas; cut in half and serve immediately.

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