Butternut Squash and Blue Cheese Quesadillas Recipe

Name: Butternut Squash and Blue Cheese Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ 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

Servings: persons

1
Preheat oven to 400; line a baking sheet with parchment paper.
2
Cut each squash half crosswise into 1/4-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.

924

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small butternut squash, peeled, seeded, and cut in half lengthwise (about 1 lb.), 1 tablespoon olive oil, salt, fresh ground black pepper, and more.

Yes, Butternut Squash and Blue Cheese Quesadillas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash and Blue Cheese Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions