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!!
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Cheesy Butternut Stack
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?
Michelle says
Wow does that look great!! You are a genius!!
roni says
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.
Renee says
curious as to how you figured this is 5WW+, thanks
roni says
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
chrisstina says
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!
Dani says
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!
roni says
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!! 🙂
[email protected], I Shrunk the Mom says
I made this for lunch today and oh my gosh, was it good!
Ashley says
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.
roni says
Glad you liked it Diane!
roni says
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.
Diane says
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!
Mo says
Yummy! Great idea!
Do you eat the skin?
Margaret says
Did you peel the squash first? This looks very yummy and I bet I could get my hubs to eat it. Thanks for sharing.
Karen says
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...
Eileen says
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...
Stacey says
This looks like heaven! I can't wait to try it. Thanks, Roni!
tj says
Looks delicious! Those babybels melt so nicely! I love them for pita pizzas! 🙂 Perfect size!