← Back to Search Results
grilling
Butternut Squash and Blue Cheese Quesadilla

Photo by:
Comments: 0
 

Recipe

This quesadilla has three cheeses in it: the Parmesan lends a nuttiness and crunchiness to the exterior, the Gruyère gives it a seductive creaminess, and the blue cheese provides a pungent contrast to the sweet squash. It's a hearty combination that is perfect for autumn when butternut squash makes its annual debut.

Yield: 4 quesadillas

Ingredients

  • 1 small butternut squash (about 1 pound), peeled, seeded, and cut in half lengthwise
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons butter, at room temperature
  • ¼ cup finely grated Parmesan cheese
  • 4 large (9- to 10-inch) flour tortillas
  • 8 ounces Gruyere cheese, coarsely grated (or use Emmentaler or Fontina)
  • 4 ounces blue cheese, crumbled
  • 2 tablespoons finely chopped fresh sage (or use 2 teaspoons dried)

Directions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Cut each squash half crosswise into ¼ inch slices, resembling halfmoons. In a large bowl, toss the squash with the olive oil, and sprinkle with salt and pepper to taste. Place the squash on the prepared baking sheet and roast for 20 to 25 minutes, turning the 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. To assemble: Spread the Parmesan butter on one side of each tortilla and place them on your work surface, buttered side down. Place 6 slices of squash on the bottom half of each tortilla, followed by the Gruyére, blue cheese, and sage. Fold the tortillas in half to enclose the filling, forming a half-moon. (You may have extra squash slices; save for another use or enjoy as a snack.)

Stovetop method: 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 the quesadillas in half, and serve immediately.

Sandwich maker method: Preheat the sandwich maker (if your machine has adjustable heat, set it to medium). Follow directions for quesadilla assembly. Cook for 3 to 4 minutes or until the cheese has melted completely. Watch carefully, as the Parmesan butter can burn easily. Unless you have a large sandwich maker, you will have to cook the quesadillas in batches.

Gas grill method: Brush the grill rack with oil and preheat the grill to medium. Follow directions for quesadilla assembly. Put the quesadillas on the grill and follow directions for the stovetop method.


© 2004 Laura Werlin
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

700kcal (35%)
693mg (69%)
24mg (40%)
866mcg RAE (29%)
632mg
75mg
30g
5g
5g
51g
108mg (36%)
1686mg (70%)
23g (114%)
42g (65%)
4mg (21%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
good-to-the-grain Good to the Grain
by Kim Boyce
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-provence-cookbook The Provence Cookbook
by Patricia Wells
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?