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.
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
Tried this recipe?Let us know how it was!