• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

GreenLiteBites

Cooking and Cocktails. My sanity.

  • About
  • Recipes
  • Favs
  • Macros
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Home » Recipes » Vegetarian Ideas

Cheesy Butternut Stack

Published: Apr 21, 2023 by Veronica Noone · This post may contain affiliate links · 18 Comments

cheesy butternut stack pin

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.

Let 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…

Ingredients

  • 4 Thin Slices from the top of a butternut squash each about ¼ inch thick
  • 1 Mini Babybel Light Round
  • About 1 teaspoon olive oil
  • Pinch of Kosher Salt
  • Pinch of dried Rosemary

Instructions

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 ¼ inch worked perfectly.

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

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!

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

…into 3 round slices.

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

Stack!

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

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

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

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

And fun!

And Cheesy!!

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!

cheesy butternut stack featured

Cheesy Butternut Stack

This cheesy butternut stack is the perfect way to enjoy the flavors of fall. Impress your dinner guests with this simple yet delicious recipe.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Course Main Course
Cuisine American
Servings 1 people
Calories 163 kcal

Ingredients
  

  • 4 Thin Slices from the top of a butternut squash each about ¼ inch thick
  • 1 Mini Babybel Light Round
  • About 1 teaspoon olive oil
  • Pinch of Kosher Salt
  • Pinch of dried Rosemary

Instructions
 

  • 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 ¼ inch worked perfectly.
    4 Thin Slices from the top of a butternut squash each about ¼ inch thick
  • Line a cookie sheet with aluminum foil. Drizzle the oil over the squash rounds and rub in. Sprinkle both sides with salt and rosemary,
    About 1 teaspoon olive oil, Pinch of Kosher Salt, Pinch of dried Rosemary
  • 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!
  • While the squash is cooking, cut the Mini Babybel into 3 round slices.
    1 Mini Babybel Light Round
  • Pull the squash out of the oven. Turn off the broiler.
  • Stack! Squash, cheese, squash, cheese, squash, cheese, squash.
  • Place back on the cookie sheet and in the warm over for about 2 minutes.
  • No need to turn it on. There will be enough heat leftover to melt the cheese.
  • Just look at it for a minute. So pretty, no?

Nutrition

Calories: 163kcalCarbohydrates: 2gProtein: 7gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 623mgPotassium: 47mgFiber: 1gSugar: 0.2gVitamin A: 757IUVitamin C: 1mgCalcium: 227mgIron: 0.4mg
Keyword Butternut, cheese, Stack
Tried this recipe?Let us know how it was!
« Simple Curried Spaghetti Squash Cakes
Nut and Oat Bars »

Have a question? Connect with me!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Michelle says

    November 21, 2012 at 3:31 pm

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

    Reply
  2. roni says

    November 10, 2012 at 6:05 pm

    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
  3. Renee says

    November 10, 2012 at 5:27 pm

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

    Reply
  4. roni says

    November 06, 2012 at 6:26 pm

    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
  5. chrisstina says

    November 06, 2012 at 6:23 pm

    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
  6. Dani says

    November 06, 2012 at 11:56 am

    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
  7. roni says

    November 03, 2012 at 10:54 pm

    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
  8. [email protected], I Shrunk the Mom says

    November 03, 2012 at 1:05 pm

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

    Reply
  9. Ashley says

    November 03, 2012 at 12:50 pm

    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
  10. roni says

    November 03, 2012 at 5:34 am

    Glad you liked it Diane!

    Reply
  11. roni says

    November 03, 2012 at 5:33 am

    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
  12. Diane says

    November 02, 2012 at 9:27 pm

    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
  13. Mo says

    November 02, 2012 at 10:09 am

    Yummy! Great idea!
    Do you eat the skin?

    Reply
  14. Margaret says

    November 02, 2012 at 9:21 am

    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
  15. Karen says

    November 02, 2012 at 8:03 am

    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
  16. Eileen says

    November 01, 2012 at 9:49 pm

    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
  17. Stacey says

    November 01, 2012 at 11:51 am

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

    Reply
  18. tj says

    November 01, 2012 at 10:50 am

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

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Categories

Tags

apple avocado baby spinach bacon bits banana beans black beans blueberries butternut squash cabbage carrots cheese chicken cilantro cinnamon cocoa powder corn cucumber cumin egg egg white feta cheese garlic ground turkey ham honey kale laughing cow cheese lime juice maple syrup mushrooms oatmeal olive oil onion peppers potatoes pumpkin soy sauce spinach sweet potato tomato turkey whole wheat flour yogurt zucchini

Legal and Ad Info

  • Disclaimer
  • Sponsorships and Ads
  • Terms and Privacy Statement

Footer

  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2023 · Greenlitebites LLC