Butternut Squash and Blue Cheese Quesadillas

Name: Butternut Squash and Blue Cheese Quesadillas
Prep time: 30 min
Cook time: 31 min
Total time: 1 h 1 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by ratherbeswimmin

"A hearty combination; good for fall entertaining."

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Ready In:: 1hr 1min
Ingredients:: 10
Serves:: 4

ingredients

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

directions

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

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Reviews

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.

AKillian24