Adventures in Healthier Eating with 2 Kids and a Picky Husband

Cheesy Butternut Stack

5 WWPP Posted by 2 years ago 18 Comments

Yesterday this idea smacked me across the face. I was looking for something to eat, noticed my huge butternut on the counter, and realized I haven’t posted a Laughing Cow Recipe idea in awhile. Then I thought…

hmpf, cheese and butternut… they go together. Right? Why not. Let’s try something different.

This idea was born.

Cheesy Butternut StackLet me tell you —now, after I’ve eaten this— cheese and butternut squash DO go together and this was the perfect dish to satisfy the melted cheese craving I’ve had for days!

Here’s what I did…

  • 4 Thin Slices from the top of a butternut squash each about 1/4 inch thick
  • 1 Mini Babybel Light Round
  • About 1 tsp olive oil
  • Pinch of Kosher Salt
  • Pinch of dried Rosemary

Preheat the broiler on High.

Cut the butternut squash in slices. You want it thin but not too thin that it falls apart, and thick but not too thick it won’t cook up fast. About 1/4 inch worked perfectly.

Cheesy Butternut Stack - cut/slice

Line a cookie sheet with aluminum foil. Drizzle the oil over the squash rounds and rub in. Sprinkle both sides with salt and rosemary,

Cheesy Butternut Stack - oil

Place under the broiler on the top most rack and cook for about 4-5 minutes a side until the edges start to burn and the squash softens. Note: keep an eye on them, they cook fast!

Cheesy Butternut Stack - under broiler

While the squash is cooking, cut the Mini Babybel..

Cheesy Butternut Stack - mini babybel

…into 3 round slices.

Cheesy Butternut Stack - cut cheese

Pull the squash out of the oven. Turn off the broiler.

Cheesy Butternut Stack - roasted

Stack!

Cheesy Butternut Stack - stacked

Squash, cheese, squash, cheese, squash, cheese, squash.

Place back on the cookie sheet and in the warm over for about 2 minutes.

Cheesy Butternut Stack - back in the oven

No need to turn it on. There will be enough heat leftover to melt the cheese.

Cheesy Butternut Stack - done

Just look at it for a minute. So pretty, no?

Cheesy Butternut Stack - close up

And fun!

Cheesy Butternut Stack - cut

And Cheesy!!

Cheesy Butternut Stack - last one

:)

Approx Nutritional Information per serving
Servings Amt per Serving
1 Entire Recipe
Calories Fat Fiber WWPs
200 8g 5g old: 4 new: 5
Sugar Sat Fat Carbs Protein
5g 2g 28g 8g

Disclosure: I’ve partnered with The Laughing Cow. Click here for more info and click here to see all my ideas using the Laughing Cow!


See other recipes using: butternut squash, laughing cow cheese


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Discussion

There are 18 comments so far. Join in on the conversation.

    tj

    November 1, 2012

    Looks delicious! Those babybels melt so nicely! I love them for pita pizzas! :) Perfect size! Reply

    Stacey

    November 1, 2012

    This looks like heaven! I can't wait to try it. Thanks, Roni! Reply

    Eileen

    November 1, 2012

    Funny you posted this right as I was on pinterest looking up recipes for butternut squash! I just came across a crusted butternut squash one that interested me. I wonder if my hubby would like this... Reply

    Karen

    November 2, 2012

    Not sure if you have a good receipe for home made mac n cheese and if you ever heard of chicken riggies...Just trying to find a lighter version of both... Reply

    Margaret

    November 2, 2012

    Did you peel the squash first? This looks very yummy and I bet I could get my hubs to eat it. Thanks for sharing. Reply

    Mo

    November 2, 2012

    Yummy! Great idea! Do you eat the skin? Reply

    Diane

    November 2, 2012

    I tried this for dinner tonight and it was delicious! Really delicious! I did peel the squash first. The cheese melted before I could even get the pan back into the oven. I used The Laughing Cow wedges I had on hand and they worked well. Yummy! Reply

    roni

    November 3, 2012

    Margaret & Mo - I didn't peel it. I started leaving the skin on this year and it softens nicely when roasted. I actually really like it that way. But you can peel of course. The easiest way would be to just take a peeler to the round once cut. Reply

    roni

    November 3, 2012

    Glad you liked it Diane! Reply

    Ashley

    November 3, 2012

    I thought this was going to have easily 400+ calories, surprised it has so little. Although I did think there was a lot more cheese in here. Reply

    Angela@Honey, I Shrunk the Mom

    November 3, 2012

    I made this for lunch today and oh my gosh, was it good! Reply

    roni

    November 3, 2012

    Karen - Sorry, I don't do mac and cheese but I know there a lot of recipes that use butternut squash. I also don't know what a chicken riggie is but I'm about to google it!! :) Reply

    Dani

    November 6, 2012

    OMG - don't you love how the most brilliant ideas are often the simplest?! This looks insanely delicious and I will be trying it ASAP! Reply

    chrisstina

    November 6, 2012

    Hi! This looks delicious and I will DEFINITELY be trying it! In terms of points though, if a light mini babybel is only 1 wwpp, and butternut squash is free, how come it's 5ppts? I'm probably just having a bit of a blonde moment, but can you explain? Thanks! Reply

    roni

    November 6, 2012

    chrisstina - I use the nutritional info to calculate. If you put this in the recipe builder you'll probably get the same. I'd rather be safe than sorry and post points too low but feel free to count it anyway you like. Hope you like it! -Roni Reply

    Renee

    November 10, 2012

    curious as to how you figured this is 5WW+, thanks Reply

    roni

    November 10, 2012

    I use the nutritional info to calculate. If you put this in the recipe builder you’ll probably get the same. I’d rather be safe than sorry and post points too low but feel free to count it anyway you like. Reply

    Michelle

    November 21, 2012

    Wow does that look great!! You are a genius!! Reply