Butternut Squash And Blue Cheese Quesadillas

Total Time: 1 hr 1 min Preparation Time: 30 mins Cook Time: 31 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.