Prep 30 mins
Cook 31 mins
A hearty combination; good for fall entertaining.
- 1 small butternut squash, peeled, seeded, and cut in half lengthwise (about 1 lb.)
- 1 tablespoon olive oil
- 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
- 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.
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.