Directions:
- Preheat oven to 400°; line a baking sheet with parchment paper.
- Cut each squash half crosswise into 1/4-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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 601.2 Kcal (2517 kJ) | ||
| Calories from fat | 358.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.8g | 61% | |
|---|---|---|---|
| Cholesterol | 104.4mg | 35% | |
| Sodium | 839.94mg | 35% | |
| Potassium | 579.72mg | 12% | |
| Total Carbs | 32.95g | 11% | |
| Sugars | 2.63g | 11% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 29.53g | 59% | |
| Vitamin C | 24.1mg | 40% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 2.4mg | 14% | |
| Calcium | 877.4mg | 88% | |
| Amount Per 100 g | |||
| Calories | 242.15 Kcal (1014 kJ) | ||
| Calories from fat | 144.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.03g | 61% | |
|---|---|---|---|
| Cholesterol | 42.05mg | 35% | |
| Sodium | 338.31mg | 35% | |
| Potassium | 233.5mg | 12% | |
| Total Carbs | 13.27g | 11% | |
| Sugars | 1.06g | 11% | |
| Dietary Fiber | 1.46g | 15% | |
| Protein | 11.9g | 59% | |
| Vitamin C | 9.7mg | 40% | |
| Vitamin A | 0.5mg | 40% | |
| Iron | 1mg | 14% | |
| Calcium | 353.4mg | 88% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Green Beans and Roasted Squash with Sherry Soy Butter
Green beans (preferably haricots verts), trimmed and 7 more.. -
Roasted Garlic Cream Sauce
Heads garlic (depending on size), Olive oil, Salt, Pepper and 5 more.. -
Smashed Red Potatoes With Parmesan Basil Butter
Red potatoes (small), Olive oil, Salt, Pepper and 6 more.. -
Butternut Squash Soup with Sage and Parmesan Croutons
Butternut squash-peeled, seeded, and cut into 1-inch cube... and 10 more.. -
Butternut Squash Soup With Sage
Butternut squash, peeled, seeded and cubed into 1-inch pi... and 9 more.. -
Sausage and Polenta Casserole
Olive oil, Onion, chopped, Garlic cloves, minced and 15 more.. -
Spaghetti with Butternut Squash
Butternut squash (about 1 1/2 lb.), peeled, seeded, cut i... and 6 more.. -
Wonton Walnut Ravioli
Cubed peeled butternut squash, Olive oil, Salt, Pepper and 7 more.. -
Butternut Orzo Risotto
Cubed peeled butternut squash (about 1/2-inch cubes ) and 12 more.. -
Winter Pasta with Brown Butter, Squash, and Arugula
Butternut squash - peeled, seeded , and cut into 1-inch p... and 11 more.. -
Butternut Squash Risotto
Cubed peeled butternut squash, Olive oil, divided, Salt and 11 more.. -
Butternut Squash Empanadas
Olive oil, divided and 13 more.. -
Butternut Squash With Lebanese Spiced Ground Beef and Garlic Yog
Butternut squash, Olive oil, Sea salt , to taste and 12 more..
Also Try
-
-
-
-
-
-
-
-
Swiss Cheese and Cream Cheese Quesadilla
Swiss cheese (or more , depending on taste), Cream cheese and 2 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
